For the raspberry cake:

1. Preheat oven to 350ºF/180°C.
2. Butter or use baking spray to grease an 20x30cm (8x11-inches) rectangular pan.
3. Sift the flour, baking powder and salt. Set aside. Or have the ingredients measured and sift them directly over the batter. 
4. In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
5. Add eggs one at a time, beating well after each addition. 
6. Add the lemon zest and vanilla.
7. Beginning and ending with dry ingredients, add them in 3 parts alternating with the sour cream in 2 parts.
8. Pour half of the batter into the prepared pan and smooth the top. 
9. Scatter the raspberries over the batter and sprinkle with the brown sugar. 
10. Mound the remaining batter on top. Don’t pour it all in one place or it will be harder to smooth out. 
11. With an offset spatula or the back of a spoon, spread the batter carefully, trying not to disturb the berries much. If it gets slightly stained, that’s fine. The batter will cover the raspberries. 
12. Bake for about 45 minutes, or until a cake tester or toothpick inserted in the center comes out clean. 
13. Let cool on a wire rack for 15 minutes, then carefully run a smooth-bladed knife around the edges to loosen any stuck parts. Let cool completely before glazing. 

For the simple glaze:

1. Mix powdered sugar with 2 tablespoons of lemon juice until smooth. If needed, add more juice, 1 teaspoon at a time until it’s like thick honey. 
2. Drizzle on top of the cooled cake. Let dry, cut and serve with fresh raspberries or plain.