Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.

In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.

In a small bowl, carefully toss raspberries with 2 tablespoons of flour to coat them. Fold into the batter.

Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Place batter into baking pans. Bake for 20-26 minutes (8-inch pans) or 19-23 minutes (9-inch pans), until toothpick comes out clean. Cool.

To make Lemon Cream Cheese Frosting: Cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and mix until smooth. Chill.

Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place the other cake layer on top and spread frosting all over. Garnish with fresh raspberries and lemon slices. Optional: Chill for 20-30 minutes to set.