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Heat your oven to 400°F. Coat a 9-inch round cake pan with nonstick spray and line the bottom with a round of parchment paper.
Whisk dry ingredients — flour, baking powder, baking soda, and salt — together in a small-to-medium bowl and set aside.
In a larger bowl, beat butter, ⅔ cup of the sugar, and zest together with an electric mixer at medium-high speed until pale and fluff.
Add vanilla and egg and beat until well-combined.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top.
Scatter raspberries evenly over top and sprinkle with remaining 1 ½ tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate to serve in wedges.