Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside.
In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bow, add the sugar and 1 tablespoon lemon zest. Rub the ingredients together between your fingertips until fragrant.
Add the softened butter and mix with a hand mixer until light and fluffy, 2 to 3 minutes.
Mix in the oil and eggs - one at time. Mix until blended.
Add in half of the dry ingredients and mix on low until just combined. Add the milk and ¼ cup lemon juice then mix until smooth.
Add the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
In a small bowl, toss the raspberries in the 1 tablespoon of flour.
Scoop about ⅓ of the batter into the pan and spread. Sprinkle on about ⅓ of the raspberries. Repeat with the remaining batter and berries, poking down the berries on top to slightly submerge.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.