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Preheat oven to 350 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Mix for 2 minutes.
In a separate large bowl, combine sugar, flour, baking powder, baking soda, and salt. Fold into the wet mixture.
In a small bowl, gently coat raspberries with a bit of flour. This helps prevent them from sinking. Fold into the batter.
Grease three 8-inch pans with Crisco or spray and bake for 20 to 26 minutes, or until a toothpick comes out clean. Let cool completely.
In a large bowl, cream together butter and cream cheese for 4 to 5 minutes until light and fluffy.
Add powdered sugar, lemon juice, and lemon zest. Mix until smooth, then chill.
Once cake is completely cooled, frost between layers and on top.
Garnish as desired.