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Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large bowl, beat the 1 cup of butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients alternately with the milk, mixing just until incorporated.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Allow cakes to cool completely in the pans set on a wire rack.
Make the raspberry buttercream: In a large bowl, beat the 1 cup of softened butter until creamy. Gradually add in the powdered sugar 1 cup at a time, beating well after each addition. Beat in the heavy cream, lemon juice, and lemon zest until smooth and creamy.
Place one cake layer on a serving plate or cake stand. Spread the raspberry jam evenly over the top. Top with the second cake layer.
Frost the top and sides of the cake with the raspberry buttercream. Refrigerate the cake for at least 2 hours before serving.