Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-4 minutes. Add in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Gradually mix in 1 cup of whole milk, followed by 3 cups of cake flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Add the zest and juice of 2 lemons.

Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake pans from the oven and let them cool on a wire rack for 10-15 minutes. Then, run a knife around the edges and flip the cakes out onto the rack to cool completely.

In a mixing bowl, beat 1 cup of unsalted butter until smooth. Gradually add in 4 cups of confectioners’ sugar, mixing until well-combined. Pour in 3 tablespoons of fresh lemon juice, citric acid if using, and a few drops of pink food coloring. Mix on high speed until light and fluffy.

Level the tops of the cake layers if needed. Place one layer on a serving plate, spread a generous layer of raspberry jam, and then add a layer of the pink lemonade buttercream. Add the second layer on top.

Cover the top and sides of the assembled cake with the remaining buttercream frosting. Create swirls or peaks as desired and garnish with fresh raspberries or edible flowers.