Preheat your oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Gently fold in the fresh raspberries and lemon zest until just combined.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until fluffy. Mix in the lemon juice and zest until well combined. Adjust consistency with more lemon juice or sugar if needed.

Once the cake layers are completely cooled, level them with a serrated knife. Spread a layer of raspberry preserves on the first cake, followed by a layer of lemon buttercream. Repeat with the remaining layers, then frost the entire cake with the remaining buttercream.

Decorate with fresh raspberries and lemon slices for a stunning finish.

Slice the cake into 8 pieces and serve with a cup of tea or lemonade.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.