Sift together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar.

Add the eggs, mixing after each addition.

Combine buttermilk, lemon zest, lemon juice, and vanilla extract. Set aside.

Alternate adding dry ingredients and buttermilk mixture to the creamed mixture.

Toss the raspberries in the last of the dry ingredients.

Fold in the raspberries and remaining flour mixture.

Distribute the batter between two round pans.

Bake for 30-35 minutes, remove from the oven, and set aside to cool.

For the icing, mix butter and cream cheese until smooth...

...then add in powdered sugar, lemon juice, vanilla, and salt and mix again until smooth.

Trim the cakes to make them smooth and uniform.

Pipe a little wall of frosting around the top of the first layer and fill in the center with raspberry preserves.

Add the second cake on top and apply a crumb coat to the entire cake. Transfer to the fridge.

Once set, add another layer of frosting.

Decorate the top with more frosting, raspberries, and lemon slices.

Serve and enjoy!