1-1/2 cups fresh or frozen unsweetened raspberries, divided
1 cup butter, softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.
If using frozen raspberries, use without thawing to avoid discoloring the batter.