Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Mix in the lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While the cake is cooling, preheat the oven to 325°F (165°C).

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add the sugar and mix until creamy.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the sour cream, lemon juice, and lemon zest until fully combined.

Pour the cheesecake batter into a greased 9-inch springform pan. Bake for 45-50 minutes or until the edges are set and the center slightly jiggles. Let cool at room temperature before refrigerating for at least 4 hours or overnight.

In a medium saucepan, combine the raspberries, sugar, lemon juice, cornstarch, and water.

Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 5-8 minutes. Remove from heat and let cool.

Once the lemon sponge cakes and cheesecake have cooled, carefully remove each layer from their pans.

Place one lemon sponge layer on a serving plate. Top with a layer of cheesecake, then add the second lemon sponge layer on top.

Generously spoon the raspberry topping over the entire cake, allowing some to drizzle down the sides.