Cake Preparation

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
• In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes.
• Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
• In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt. Add the dry mixture into the wet ingredients and mix on low speed until just barely combined.
• Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture until incorporated, being careful not to overmix.
• In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries to the batter and fold in by hand until just combined.
• Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen, then turning them out onto a cooling rack.
• While the cakes cool, make the frosting by beating the cream cheese and butter until light and fluffy, then gradually add in the confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt.
• Add the sour cream and continue beating until very light and fluffy, adding more confectioners' sugar if needed.
• Layer the cakes with frosting and raspberry preserves, chilling between frosting layers if desired. Decorate with raspberries and lemon slices as desired.