Preheat the oven to 350°F (175°C). Grease three round cake pans.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream the butter and granulated sugar until fluffy. Add eggs one at a time, then mix in milk, lemon juice, and zest.

Gradually combine dry ingredients with the wet mixture; gently fold in fresh raspberries.

Divide batter evenly among prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.

For frosting, beat softened butter until fluffy; gradually add powdered sugar and lemon juice until smooth.

Assemble by layering cake rounds with frosting in between and on top. Garnish with additional raspberries.