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

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

Add the large eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

In a separate bowl, sift together all-purpose flour, baking powder, and salt, then gradually add to the wet ingredients.

Slowly incorporate whole milk into the batter, alternating with the dry ingredients until mixed.

Gently fold in fresh raspberries into the batter, ensuring not to overmix.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.

For the lemon buttercream, beat softened butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, and salt.

Place one cooled cake layer on a serving plate, spread lemon buttercream on top, add the second layer, and frost the top and sides.

Decorate the cake with fresh raspberries or lemon slices before serving.