Let’s get to the heart of the matter and start baking:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. It should remind you of whipped clouds.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined—overmixing is a no-no for a tender cake.
6. Gently fold in the raspberries, being careful not to crush them too much. A few bursts of raspberry juice will add lovely swirls to the batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remember, ovens can be unpredictable, so keep an eye on it!
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.