Sunny Priyan
1 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup unsalted butter, 2 eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, 1/2 cup fresh raspberries.
Beat the butter and sugar in a bowl until fluffy, then stir in the eggs, milk, and vanilla extract until well combined.
In a bowl, sift the flour and baking powder, then gradually fold them into the wet ingredients, mixing until just combined.
Fold the raspberries into the batter without mashing them.
Preheat your oven to 350°F (175°C). Pour the batter into the cake pan and bake for 25-30 minutes.
Let the cake cool for 10 minutes. Dust with powdered sugar and serve!