Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper and spray sides with non-stick spray.

In a large bowl, whisk together the softened, melted butter with sugar. Then add eggs, vanilla and lemon juice. In a separate bowl, combine the flour, baking powder and salt.

Gradually sift in the flour using a fine mesh strainer/sifter, alternating with the milk. Whisk until batter is smooth. Melt the chocolate chips in the microwave or over a double boiler; add 1/2 teaspoon of shortening if chocolate is not smooth. Fold into cake batter.

Divide cake batter evenly between the two pans and bake in preheated oven for 30 minutes, or until toothpick inserted into center comes out clean. Remove cakes from pans and cool completely on cooling racks. When cooled completely, split cake layers in half using a long serrated knife.

Prepare the butter cream: whisk butter in mixer bowl on high speed for 5-7 minutes until light and fluffy. Add the cream cheese and whisk to incorporate. Add the cream, food coloring, vanilla, citric acid and a pinch of salt. Gradually add the confectioner's sugar until frosting is thick.

Crush the raspberries on a bowl until a sauce forms.

To assemble cake, spread a generous amount of frosting between each layer. Spread the crushed raspberries onto the first and third layer. Spread the lemon curd onto the middle layer. Frost the outside of the cake with a thin crumb coat and refrigerate for 30 minutes.

After the crumb coat has set, finish frosting the cake with the remaining frosting. If desired, transfer 1 cup of frosting into a pastry bag tipped with a plain, round top and add dollops onto the top of the cake, and top with macarons, fresh raspberries and lemon wedges. Refrigerate for 4-6 hours until cake is set. Remove from refrigerator 30 minutes before serving.

HOMEMADE LEMON CURD (optional): Place 1 large egg, plus 2 egg yolks, 1/2 cup white granulated sugar and 1/3 cup freshly squeezed lemon juice into small saucepan. Whisk just until well combined and then cook over low/medium heat, stirring constantly with a rubber spatula until mixture has thickened into a smooth curd, about 7 to 8 minutes. Remove and whisk in 1/2 cup butter right away; whisk until butter has melted completely. Transfer into a small bowl, cover and let cool at room temperature.