Preheat your oven to 350 and grease two 9 inch cake pans. I also like to line with parchment paper. You can trace the cake pans on the parchment paper with a pencil and then cut them out! Even if you use parchment paper, make sure you grease your pans well with olive oil spray or butter!

In a big bowl, combine the milk, eggs, olive oil and vanilla extract. Whisk until combined.

Add in the sugar and whisk again until combined.

Then add in the flour, baking powder and salt. Whisk until combined.

Evenly pour the cake batter into the two cake pans. Throw in the oven at 350 for 30 minutes or when a toothpick comes out mostly clean. Set aside to let cool!

Take the 1/2 cup of raspberries and throw in a small blender or food processor and pulse until a puree is created.

Take the puree and strain through a mesh strainer into a bowl. Pat the strainer with a rubber spatula making sure you get every little bit of raspberries you can get out!

In a big bowl, beat the raspberry puree and butter with a handheld mixer. You can also use a stand mixer! Beat for 1-2 minutes, until combined.

Add in the powdered sugar and beat until combined.

Then add in your lemon juice and beat until combined.

Take the cooled cakes out of the cake pans: you can do this by shaking the pans gently. You can also use a knife gently around the edge of the cake pans to help. Or you can grab the parchment paper and lift out of the pans.

Scoop about 1/4 of the buttercream on top of one cake and spread evenly. This will act as the filling of the cake.

Top the cake you just spread with the buttercream with the other cake. Now, scoop the rest of the buttercream on top of the two cakes and spread on top and all around the cake using a rubber or cake spatula.

Top with more raspberries like I did if you would like! You can store this in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Enjoy!:)