Preheat your oven to 350 degrees F.

Using a stand mixer with the paddle attachment mix together the butter and sugar until creamy and smooth.

Add the eggs one at a time, mix until smooth.

Add the lemon zest and lemon juice, mix.

In a separate bowl whisk together the flour, baking powder and salt.

Add the flour mixture to the butter mixture and combine until smooth.

Prepare a 6 inch x 6 inch baking pan by lining the bottom of the pan with a square of parchment paper.

Spread the cake batter evenly in the pan.

Then place 16 raspberries evenly on the batter, but don't press them into the batter.

Sprinkle with the coarse sugar.

Bake for 40 - 45 minutes, or until a toothpick inserted in the centre comes out clean.

Once the cake has baked, press 16 more fresh raspberries into the top of the cake in the same space as the first batch of berries. This makes the cake look so nice when finished.

Once the cake has cooled, cut it into 16 squares.