Raspberry Lemon Cake

Layers of tender, moist lemon cake held together with a lemon cream cheese frosting and tart raspberry jam. This raspberry lemon cake is sweet, tart, tangy, and perfect for any occasion. For the lemon cake 1/2 cup vegetable oil 1/2 cup unsalted butter, room temperature 1 1/2 cups granulated sugar 2 Tablespoons lemon zest (about 1 lemon worth of zest) 4 large eggs, room temperature 2 teaspoons lemon extract 1 teaspoon vanilla extract 2 2/3 cup all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/3 cups milk 1 tablespoon fresh lemon juice