1. Prepare Oven and Pans:

• Preheat oven to 350°F (175°C).
• Cut out two 9-inch round segments of parchment paper. Spray two 9-inch round cake pans generously with nonstick cooking spray, place parchment in the bottoms, and spray the parchment. Set pans aside.

2. Cream Butter and Sugars:

• In a large bowl using an electric mixer (or stand mixer with paddle), combine room temperature butter, both sugars, lemon zest, optional lemon extract, and vanilla extract. Beat on medium speed until light and fluffy, about 5 minutes, scraping down the bowl as needed.

3. Add Eggs:

• Add room temperature eggs, one at a time, beating well after each addition and scraping down the bowl.

4. Combine Dry and Wet Ingredients:

• In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
• Add the dry mixture to the wet ingredients in the mixer bowl. Mix on low speed until just barely combined (still lumpy/streaky).
• Turn mixer off. Add the room temperature milk, room temperature sour cream, and lemon juice. Use a rubber spatula to fold all ingredients gently until just incorporated. Do not overmix.

5. Add Raspberries:

• In another small bowl, gently toss the raspberries (fresh or frozen-unthawed) with the 2 tablespoons of all-purpose flour.
• Add the flour-coated raspberries, along with any remaining flour from the bowl, to the cake batter.
• Fold in gently by hand with a rubber spatula until just combined. Avoid overmixing to prevent streaks and breakage.

6. Bake the Cakes:

• Divide the batter evenly between the two prepared 9-inch pans and smooth the tops.
• Bake for 35 to 40 minutes, or until the tops are firm, slightly golden, and a cake tester inserted in the center comes out clean or with a few moist crumbs.
• Allow cakes to cool in the pans on wire racks for 10 minutes.
• Gently run a thin knife around the edges, then carefully invert cakes onto cooling racks. Peel off parchment and let cool completely.

7. Make the Lemon Cream Cheese Frosting:

• While cakes cool, make the frosting. In a large bowl using an electric mixer (or stand mixer with paddle), beat the slightly softened cream cheese and slightly softened butter on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
• Reduce speed to low and gradually add the sifted confectioners’ sugar.
• Add the lemon zest, lemon juice, optional lemon extract, and salt; beat on low until combined.
• Increase speed back to medium and mix until creamy, about 2 minutes.
• Add the sour cream and continue beating on medium-high until the frosting is very light and fluffy, about 2-3 minutes more.
• Check consistency: If too thin, add more sifted confectioners’ sugar (1 tbsp at a time). If too thick, add more sour cream (1 tbsp at a time).

8. Assemble the Cake:

• Ensure cake layers are completely cool. If desired, level the tops with a serrated knife.
• Place one cake layer on your cake stand or serving plate.
• Spread about half of the lemon cream cheese frosting evenly over the top.
• Gently spread the raspberry preserves over the frosting layer. (Don’t worry if they mix a little).
• Gently place the second cake layer on top, pressing down very lightly.
• Optional Crumb Coat & Chill: Apply a thin layer of the remaining frosting to the top and sides (crumb coat). Chill in the fridge for 20 minutes to set.
• Apply the rest of the frosting evenly over the top and sides of the cake using an offset spatula for a smooth finish.

9. Chill Before Decorating:

• Place the frosted cake back in the fridge for another 20 minutes to allow the frosting to set slightly before decorating.

10. Decorate and Serve:

• Decorate the chilled cake with fresh raspberries and thin lemon slices as desired.
• The cake is best served closer to room temperature. Remove from the fridge about an hour or two before serving.