Preheat your oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

In a separate bowl, whisk together flour and baking powder; gradually add to the wet ingredients until just combined.

Gently fold in the fresh raspberries.

Scoop tablespoon-sized dollops onto lined baking sheets spaced two inches apart.

Bake for 10-12 minutes until lightly golden brown around the edges but still soft in the center.

Allow cooling on wire racks before serving.