Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, rub the fresh lemon zest into the granulated sugar until fragrant and resembling wet sand.
Add the room-temperature butter and neutral oil to the lemon sugar. Cream on medium-high speed for 4-5 minutes until pale and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Combine buttermilk and lemon juice. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Toss the fresh raspberries in 1 tablespoon of flour, then gently fold them into the batter.
Divide batter evenly between pans. Bake for 30-35 minutes until a toothpick comes out clean.
Cool in pans for 10 minutes before turning out onto wire racks to cool completely.
