Preheat the oven to 350 degrees Fahrenheit.
Bring the butter to room temperature.
Mix flour,sugar, butter, baking powder, eggs and orange zest in a food processor. If you don’t have one, you can whisk it until everything is evenly combined.
Line a parchment paper into a 9 inch round cake pan. Lightly grease the sides.
Pour the batter into the pan. Bake for 35 minutes,checking with a toothpick until it comes out clean and the top is golden.
Allow it to cool down for 10 minutes in the pan. Then take it out carefully onto a serving plate or a cooling rack.
Split it half horizontally with a sharp knife.
While it cools down, you can make the frosting.
Whisk the mascarpone cheese,the icing sugar,the orange juice, the rest of the orange zest and the vanilla extract in a bowl.
Place the first layer on a serving plate. Spread evenly the lemon curd ,then the frosting with a spoon. And then cover the top with the fresh raspberries.
Place the second layer of the cake on top of the raspberries.
Sprinkle the icing sugar using a tea strainer.
Chill it at least 1 hour in the fridge before you serve.

Bon Appetit!