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1
Preheat oven to 350F.
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2
Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
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3
Heat butter with cream in a small saucepan over low heat until melted, then cool.
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4
Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld.
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5
Add zest, baking powder, and vanilla and mix on low speed until blended.
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6
Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended.
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7
Mix in remaining butter and 1 1/4 cups flour in same manner.
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8
Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky.
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9
Add berries and carefully fold in with a rubber spatula until barely combined.
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10
(Raspberries will begin to fall apart, and batter will look slightly pink.)
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11
Spoon batter into baking pan, gently smoothing top.
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12
Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes.
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13
Cool completely in pan on a rack.
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14
Run a knife around edge of cake, then invert rack over cake and flip cake onto it.
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15
Remove wax paper and reinvert onto a platter.
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16
Just before serving, dust with confectioners sugar.
