Preheat oven to 350°F (175°C). Grease pans and line with parchment, then dust lightly with flour.

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

In a mixing bowl, beat the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla.

In a separate bowl, combine lemon juice with milk or buttermilk.

Gradually add the dry mixture to the wet mixture in two additions, mixing on low just until smooth. Do not overmix.

Toss raspberries with 1 teaspoon of flour and gently fold them into the batter without overmixing.

Divide the batter into prepared pans and bake until tops spring back and a toothpick comes out clean, about 25 to 30 minutes for layers or 32 to 36 minutes for a 9-by-13-inch pan.

Let cakes rest in pans for 10 minutes before transferring to a wire rack to cool completely.

Finish with a preferred glaze or frosting.