Cut the pears in half. Carve out their cores.
In a casserole, pour in the sugar, lemon juice and butter. Let it melt and caramelize. Then pour the caramel into a 11″ (28 cm) diameter form.
Arrange the pears with their cut side facing the caramel. Sprinkle here and there with raspberries.
Beat the eggs to fluffy cream. Add the sugar and continue beating. Then add the milk and melted butter. Finally, add the flour sifted with the baking powder.
Pour the mixture over the pears. Bake the cake at 356°F (180 °C) about 40 min. Leave it to cool a little and invert onto a plate/platter.