Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, incorporating each fully before adding the next. Then mix in the vanilla extract and lemon zest.

Gradually add the dry mixture to the wet mixture, alternating with the whole milk and lemon juice.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

In a saucepan, combine fresh raspberries, granulated sugar, cornstarch, and water. Cook over medium heat until thickened.

Whip the heavy cream until soft peaks form, then gradually add the powdered sugar, lemon juice, and vanilla extract until stiff peaks form.

Place one cake layer on a platter, spread raspberry filling over it, and top with the second layer.

Frost the cake with lemon cream frosting and garnish with fresh raspberries, thin lemon slices, and lemon zest.