Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

In a mixing bowl, combine the dry ingredients: flour, baking powder, and salt.

In another bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the raspberries.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool before serving.