Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir in lemon juice and lemon zest. Gradually add the dry ingredients alternately with milk, mixing until smooth.
Pour the batter evenly into the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely on a wire rack before assembling.
Spread frosting between the layers and on top of the cake. Add fresh raspberries between layers and on top. Garnish with extra lemon zest or a few whole raspberries for a decorative finish.
