Raspberry Upside-Down Cake
Spread half the raspberries along the bottom of the baking pan.
Combine butter, sugar, eggs, flour, lemon juice, vanilla, baking powder, salt and milk and mix well. Fold in the other half of the raspberries and pour over raspberries in the pan.
Bake for 45 minutes at 350.
Allow to cool and invert cake onto a platter. Sprinkle with powdered sugar. Slice and serve.