Preheat oven to 350°F. Grease and flour pan; set aside. In small bowl, stir together flour, baking powder, baking soda and salt; set aside. In medium bowl, beat butter and sugar together until light and fluffy. Add eggs, vanilla and lemon zest. Add flour mixture, lemon juice and milk to butter mixture. Using an electric mixer, blend on medium speed for 1 minute, scraping bowl often. increase speed and beat 2 minutes. Spoon batter into prepared pan. Bake 20-25 minutes, until toothpick inserted into center of cake comes out clean. Cool 10 minutes in pan; invert onto cooling rack and cool completely. Place cooled cake on serving platter. Fill indentation in center with lemon curd. Arrange nectarine slices in circles over lemon curd. Top with raspberries. Serve immediately.