Preheat oven to 350°F. Prepare baking pans with non-stick spray, or other pan release method. In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt). Set aside.
Using a stand mixer (with paddle attachment) or a handheld mixer, cream butter and sugar on high speed until light and creamy. This should take about 3 minutes.
Add eggs, lemon zest, and lemon extract. Mix on high speed for about 2 minutes.
Add dry ingredients, mix on low speed until just barely combined. (Reserve a few teaspoons and use to coat your raspberries).
Add buttermilk and lemon juice, mix on low speed until batter has come together. Careful not to over mix here.
Divide batter evenly into cake pans. Place flour coated raspberries into each cake.
Bake for about 35-40 minutes. *Bake time will vary if using cake pans other than those listed above. Your cakes are done if the middles spring back when you press them, or if a toothpick can be inserted and comes out clean.
Allow cakes pans to cool for about 5 minutes before removing cake. After removing cakes from pan allow to cool completely before frosting.
