Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Take half of the cookie dough and spread it out on a piece of wax paper or plastic wrap. Make a rectangle about ¼ inch thick. Spread the raspberry jam evenly over the dough.

Roll the dough tightly using the parchment or plastic wrap to help you. Wrap it in the wrap and freeze for about 10 minutes for easier slicing.

Remove the log from the freezer and slice it into ¼-inch thick rounds. Place the rounds on the prepared baking sheets.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.