1- Preheat your oven to 350°F (175°C) early. Grease and flour three 8-inch round pans.

2-First Step: Prepare the dry ingredients Whisk together 2 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl. Set aside.

3-Second Step: Cream butter and sugar Beat 1 cup softened butter and 2 cups sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.

4-Third Step: Add eggs and flavors Add 4 eggs one at a time, beating well after each. Mix in 1 tbsp lemon zest and 1/4 cup lemon juice. Beat until smooth, about 2 minutes.

5-Fourth Step: Combine wet and dry Alternate adding dry mixture and 1 cup buttermilk to the batter, starting and ending with dry. Mix on low until just combined. Fold in 1 cup mashed raspberries gently to avoid deflating.

6-Fifth Step: Bake the layers Divide batter evenly among pans. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks.

7-Prepare the Raspberry Filling: While cooling, warm 1/2 cup raspberry jam in a saucepan over low heat. Stir until spreadable, about 2 minutes. Let cool slightly.

8-Make the Lemon Cream Cheese Frosting: Beat 8 oz cream cheese and 1/2 cup butter until smooth. Gradually add 4 cups powdered sugar, 2 tbsp lemon juice, and 1 tsp vanilla. Whip until fluffy, 3-4 minutes. Taste and adjust lemon if needed.

9-Sixth Step: Assemble the cake Place first layer on a plate. Spread 1/4 cup jam, top with second layer. Repeat, then frost top and sides generously. Use remaining raspberries for garnish. Chill 30 minutes to set.

10-Final Step: Finishing touches and serving Dust with powdered sugar or add lemon slices. Slice with a serrated knife.