Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or lining with parchment paper for easy cake removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This creates a dry mixture that will give the cake its structure. Set it aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk and lemon juice. Mix until just combined; avoid over-mixing to ensure the cake remains tender.

Divide the batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the raspberry filling by combining the raspberries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring continuously until thickened, around 5-7 minutes. Let this mixture cool.

For the frosting, beat the heavy whipping cream until soft peaks begin to form. Gradually add powdered sugar, lemon juice, and vanilla extract. Continue beating until stiff peaks are achieved.

Assemble the cake by placing one layer on a serving platter. Spread the raspberry filling evenly on top, then carefully place the second layer of cake on top.

Frost the top and the sides of the cake with the lemon cream frosting. Decorate with fresh raspberries, thin lemon slices, and a sprinkle of lemon zest to add visual appeal.

Slice and enjoy! Revel in the delightful combination of the sweet and tart layers.