Step 1

Preheat the oven to 350°F (175°C) and grease two 8" round cake pans with nonstick baking spray.

Step 2

In a large mixing bowl, cream together the butter, lemon zest, and sugar using an electric mixer on high speed for about 5 minutes until light and fluffy.

Step 3

Add the eggs, milk, lemon juice, and yogurt to the butter mixture. Mix until well combined.

Step 4

In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6

Gently fold in the fresh raspberries using a spatula, being careful not to crush them.

Step 7

Divide the batter evenly between the prepared cake pans.

Step 8

Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Remove the cakes from the oven and allow them to cool completely in the pans before removing and assembling.

Step 10

In a large mixing bowl, beat the butter until smooth using an electric mixer.

Step 11

Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition, until desired sweetness and consistency are reached.

Step 12

Add lemon juice and continue to beat until smooth and creamy.

Step 13

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.

Step 14

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Step 15

Optional: Top the cake with lemon curd for added flavor.

Step 16

Serve and enjoy!