Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining them with parchment paper and lightly coating them with nonstick spray.

In a large mixing bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for about 5 minutes until light and fluffy.

Crack in the eggs one at a time, mixing each egg into the batter before adding the next until the batter is smooth.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined.

Slowly add the dry mixture to the butter and egg mixture while mixing on low speed. Gradually pour in the milk, sour cream, and lemon juice.

Toss the raspberries with a little all-purpose flour to prevent sinking, then gently fold them into the batter.

Divide the batter between the two pans. Bake for 35-40 minutes or until a toothpick in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat the cream cheese and softened butter together until smooth. Gradually add in the confectioners’ sugar and lemon extract.

Spread a layer of raspberry preserves on top of one cooled cake layer, then add frosting before placing the second layer on top.

Use the remaining frosting to frost the top and sides of your cake, adding fresh raspberries and lemon slices for decoration.

Chill the frosted cake in the refrigerator for about 20 minutes to set the frosting, then slice and serve.