Combine raspberries and sugar and cook over medium-low heat for about 2-3 minutes. Slightly mash few berries with the spoon while it is cooking. Remove from heat, cool and set aside.

Grease an 8 by 8-inch baking dish with butter. Preheat oven to 180 degree C.

Sift plain flour, baking powder and salt in a separate bowl.

Beat butter, cream cheese and sugar for 2 minutes with a cake beater till it looks light and fluffy.

Add in eggs one at a time, along with lemon rind and lemon juice and beat until well combined.

Add flour and milk and mix well with help of a ladle to get a smooth batter.

Pour half of the batter into the baking dish and top it with half of the raspberry sauce. With help of a knife or toothpick, swirl the sauce over the batter.

Repeat the previous step with the remaining half of the batter and raspberry sauce.

Bake for 35 minutes or until the cake is fully done. You can check the cake by inserting a knife into the center of the cake if it comes out clean – it is fully baked. If it comes out with a little batter, then bake for another 5 or 10 minutes and check again.

Let the cake cool down completely before removing from the baking dish.

Cut into pieces and serve.