Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal later.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.

In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, typically around 3-5 minutes.

Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest. Ensure each egg is fully incorporated before adding the next.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and lemon juice. Start and end with the dry ingredients. Mix until just combined to avoid overmixing.

Divide the batter evenly between the prepared cake pans. Place them carefully in the oven.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

In a saucepan, combine the raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let it cool completely.

In a large bowl, whip the heavy whipping cream until soft peaks form. Add the powdered sugar, lemon juice, and vanilla extract, then continue whipping until stiff peaks form.

Place one layer of the cake on a serving platter. Spread a layer of raspberry filling over the top. Then, place the second cake layer on top of the filling.

Frost the entire cake with the lemon cream frosting, garnishing it with fresh raspberries, thin lemon slices, and a sprinkle of lemon zest for added flair.