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

In a large mixing bowl, beat 1 cup of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy.

Add 4 large eggs, one at a time, followed by 2 teaspoons of vanilla extract, and mix until smooth.

Sift together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Slowly add to the butter mixture alternately with 1 cup of whole milk.

Gently fold in 2 cups of fresh raspberries.

Pour the batter into the prepared pans and bake for 30-35 minutes. Check doneness with a toothpick.

Remove from the oven and cool in pans for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat 1 cup of butter until creamy, then add 4 cups of powdered sugar, 3 tablespoons of lemon juice, and 1 lemon zest. Beat until fluffy.

Once the cakes are cool, frost the top of one layer with buttercream, place the second layer on top, and frost the entire cake.

Garnish with fresh raspberries before serving.