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

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

Add the eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.

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

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined; then gently fold in fresh raspberries.

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

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

For the raspberry filling, combine the raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring gently until thickened.

For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, followed by lemon juice and lemon zest.

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of raspberry filling on top, followed by a layer of frosting.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish with extra raspberries and lemon slices.

Slice and enjoy your Lemon Raspberry Cake with a warm cup of tea or coffee.