Creating the Lemon Raspberry Cake is an enjoyable process if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Combine Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs: Beat in the eggs one by one, ensuring each is well incorporated. Then mix in the vanilla extract and lemon zest.
5. Blend Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Alternate with the milk and lemon juice, stirring until just combined.
6. Divide the Batter: Evenly divide the batter among the three prepared cake pans.
7. Bake: Bake in the preheated oven for 30-35 minutes. The cakes should be golden and a toothpick inserted in the center should come out clean.
8. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. Prepare the Raspberry Filling: In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch over medium heat. Cook until the raspberries break down and thicken, about 5-7 minutes. Let it cool.
10. Make the Lemon Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and zest. Continue beating until fluffy and smooth.
11. Assemble the Cake: Place one cake layer on your serving platter. Spread a layer of raspberry filling over it, followed by a layer of lemon frosting. Repeat with the second layer. Place the third layer on top.
12. Frost the Top and Sides: Cover the top and sides of the cake with lemon frosting. Smooth it out with a spatula.
13. Decorate: Top the cake with fresh raspberries and optional edible flowers for an elegant finish.

With these straightforward steps, you’ll create a delightful Lemon Raspberry Cake that looks as good as it tastes!