Heat oven to 350°F. Grease 2 (8-inch) cake pans.
Whisk together oil, eggs, buttermilk, lemon juice, and zest.
Stir together sugar, flour, baking powder, baking soda, and salt. Fold into wet ingredients just until combined.
Gently fold in floured raspberries.
Bake 28-34 minutes, until a toothpick comes out clean. Cool completely.
Beat butter and cream cheese until fluffy (4-5 minutes).
Beat in powdered sugar, lemon juice, and zest until smooth.
Chill briefly if needed, then frost between the layers and on top. Garnish with fresh raspberries.
