Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Cream together softened unsalted butter and granulated sugar for about 3-4 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition, then add vanilla extract.

In a separate bowl, sift together flour, baking powder, and salt; add to the butter mixture alternately with milk.

Gently fold in fresh raspberries with a rubber spatula.

Divide the batter between prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack.

Beat softened butter until creamy, then add powdered sugar, lemon juice, lemon zest, and vanilla extract to make lemon buttercream.

Frost one cake layer with lemon buttercream, add the second layer, and frost the whole cake.

Garnish with additional raspberries if desired before serving.