Preheat your oven to 350°F (175°C) and grease two round cake pans.

In a bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy for about 4 minutes.

Add the eggs one at a time, beating well after each addition, followed by lemon juice and zest.

Gradually mix in the dry ingredients alternately with milk until just combined; avoid overmixing.

Gently fold in fresh raspberries.

Divide the batter between prepared pans and bake for 25–30 minutes or until golden brown and a toothpick comes out clean.

Let cool before frosting with whipped heavy cream mixed with powdered sugar.