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Preheat your oven to 350°F.
Grease and line three 8 inch cake pans with parchment paper.
In a bowl whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl beat butter and sugar until light, fluffy, and pale in color, about 3 to 4 minutes.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest, lemon juice, and vanilla.
Alternate adding the dry ingredients and milk, mixing until just combined. Do not overmix to keep the lemon cake soft and tender.
Divide the batter evenly between the pans and bake for 22 to 26 minutes until a toothpick comes out clean.
Let the cakes cool completely before assembling your Lemon Raspberry Cake.
For the frosting, beat cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar.
Mix in raspberry puree, vanilla, and salt until creamy and lightly pink.
Place the first cake layer on a serving plate. Spread a generous layer of raspberry jam.
Add the second layer and repeat.
Place the final layer on top and frost the entire cake with the raspberry cream cheese frosting.
Pipe swirls of frosting on top and decorate with fresh raspberries and lemon slices for a bright bakery style finish.