Preheat oven to 350 degrees F.

Grease three 9-inch round non-stick cake pans with butter. Line the bottom of each pan with a round piece of parchment paper. Set aside.

In a bowl, whisk the sifted flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk the vegetable oil, sugar, eggs, buttermilk, vanilla extract, lemon juice, and lemon zest until evenly combined.

Mix in the wet ingredients into the dry ingredients until combined and no pockets of flour remain. It should be evenly combined but not over-mixed.

In another bowl, toss the raspberries with 1 tablespoon of all-purpose flour. Fold it into the batter until just combined, being careful not to break the raspberries.

Divide the batter evenly across the 3 prepared cake pans. Bake for 21 to 23 minutes, or until a toothpick inserted in the middle comes out clean.

Let them cool in the pan completely for about 3 to 4 hours. Optional make-ahead: After they have cooled completely, wrap each one with plastic wrap and refrigerate for 1 day.

Once the cakes have cooled completely, beat the softened butter on medium-high speed for about 2 minutes until light and creamy.

Add the confectioners sugar, mixing on low speed. After the sugar is incorporated, add 4 tablespoons of lemon juice, 4 tablespoons of heavy cream, and a pinch of salt. Mix until light, creamy and smooth.

Put a dollop of frosting in the center of a cake stand to help the cake stay in place. Place one of the cake layers on top.

Spread the frosting over the first cake layer, about ⅓ inch thick. Cover with the next cake layer, gently pressing down. Spread another layer of frosting and place the third cake layer on top.

Frost the top and then the sides of the cake evenly, using an offset spatula.

Decorate the top with fresh raspberries and lemon zest. Slice, serve, and enjoy!