Preheat the oven to 350 F
Use a hand mixer to cream butter with powdered sugar until light, fluffy and smooth. Cream thoroughly, this is an important step to make your cake fluffy.
Add in the orange and lemon zest and mix until fully incorporated.
Add lemon juice and mix well
Add the egg and vanilla extract and mix to combine.
If using fresh fruit toss the raspberries with some flour
Whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with buttermilk. This is also important to get that heavenly fluffiness. Mix well after each step
Grease a 9? square casserole with butter.
Spread batter into pan and lightly tap against the table to remove bubbles
Lightly press the raspberries into the batter.
Bake for about 25 minutes or until the center is cooked and the top gets a golden crust. Check the center with a toothpick. You may need to bake for extra 10 minutes is necessary.
10 minutes before the cake is done baking, prepare the lemon glaze. Mix glaze ingredients into a medium saucepan, bring to a boil then turn the heat on low and simmer for 5 minutes.
Remove cake from the oven and immediately start spooning half the hot lemon glaze over the cake.
Let the cake cool completely before cutting and removing from the casserole dish. It may still crumble (in which case serve using a teaspoon).