1. Bake the Cake

1. Preheat the oven to 350°F (175°C).
2. Grease and line two 8-inch round cake pans with parchment paper.
3. Whisk together flour, baking powder, and salt.
4. In a large bowl, beat the butter and sugar for 3–4 minutes, until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest.
6. Add the flour mixture alternately with the milk, beginning and ending with the flour. Mix just until combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

2. Make the Lemon Curd

1. In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over low to medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 6–8 minutes.
3. Remove from the heat and whisk in the butter and salt.
4. Transfer to a bowl and cover the surface with plastic wrap.
5. Refrigerate until completely chilled.

3. Prepare the Raspberry Filling

1. Add raspberries, sugar, and lemon juice to a small saucepan.
2. Cook over medium heat for 3–4 minutes, gently crushing some of the berries.
3. Mix cornstarch and water in a small bowl.
4. Stir the cornstarch mixture into the raspberries and cook for another 1–2 minutes, until thickened.
5. Cool completely before assembling the cake.

4. Make the Frosting

1. Beat the softened butter until smooth and creamy.
2. Gradually add powdered sugar.
3. Add vanilla, lemon juice, salt, and enough cream to reach a smooth, spreadable consistency.
4. Beat for another 2–3 minutes, until fluffy.

5. Assemble the Cake

1. If necessary, level the tops of the cooled cakes with a serrated knife.
2. Place one cake layer on a serving plate.
3. Spread a thin layer of frosting around the edge to create a border.
4. Spread lemon curd inside the border.
5. Add the raspberry filling over the lemon curd.
6. Place the second cake layer on top.
7. Cover the entire cake with a thin layer of frosting and chill for 20–30 minutes.
8. Apply the remaining frosting and smooth the sides and top.

6. Decorate

Top with fresh raspberries and lemon curls. Add a light dusting of powdered sugar if desired.