Let’s create this delightful cake, step by step:

1. Prepare Oven and Pans:

Preheat oven to 350°F (177°C).

Grease two 9-inch round cake pans generously with nonstick cooking spray. Line the bottoms with parchment paper rounds, then spray the parchment paper as well. Set pans aside.

2. Cream Butter, Sugars, and Zest:

In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the softened butter, granulated sugar, packed light brown sugar, and lemon zest.

Beat on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Don’t skimp on this creaming time!

3. Add Eggs and Extracts:

Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently.

Beat in the vanilla extract and the optional lemon extract.

4. Combine Dry Ingredients:

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

5. Combine Other Wet Ingredients:

In a small bowl or measuring cup, whisk together the room temperature milk, sour cream, and fresh lemon juice.

6. Alternate Wet and Dry Additions:

With the mixer on low speed, add the dry ingredients to the butter/egg mixture in three additions, alternating with the milk/sour cream/lemon juice mixture in two additions. Begin and end with the dry ingredients.

Mix only until just barely combined after each addition. Be very careful not to overmix.

7. Prepare and Fold in Raspberries:

In a separate bowl, gently toss the fresh (or frozen, unthawed) raspberries with the 2 tablespoons of all-purpose flour until lightly coated.

Using a rubber spatula, gently fold the flour-coated raspberries (and any remaining flour from the bowl) into the finished cake batter until just distributed. Fold gently to avoid crushing berries or deflating batter.

8. Bake the Cake Layers:

Divide the batter evenly between the prepared cake pans. Smooth the tops gently.

Bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.

9. Cool the Cakes:

Allow the cakes to cool in the pans on wire racks for 10 minutes.

Then, carefully run a thin knife around the edges to loosen any stuck bits. Invert the cakes onto the cooling racks, peel off the parchment paper, and let them cool completely.

10. Make the Lemon Cream Cheese Frosting:

While the cakes cool, make the frosting. In a large bowl using an electric mixer (or stand mixer with paddle), beat the very soft cream cheese and very soft butter together on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the bowl well.

Reduce the speed to low and gradually add the sifted confectioners’ sugar, mixing until incorporated.

Add the lemon zest, lemon juice, optional lemon extract, and salt. Beat on low until combined.

Increase the speed back to medium and mix until creamy and smooth, about 2 minutes.

Add the sour cream and continue beating until the frosting is very light and fluffy, about 2-3 minutes more.

Check consistency: If too thin, beat in more sifted confectioners’ sugar (1 Tbsp at a time). If too thick, beat in a little more sour cream or lemon juice (1 tsp at a time).

11. Assemble the Cake:

Level the tops of the completely cooled cake layers with a large serrated knife, if necessary.

Place one cake layer on a cake stand or large plate.

Spread the top evenly with about ¾ to 1 cup of the lemon cream cheese frosting.

Spread the ½ cup raspberry preserves evenly over the frosting layer. Don’t worry if they mix together a little.

Gently place the second cake layer on top. Press down very lightly.

12. Crumb Coat and Chill:

Apply a thin layer of frosting over the top and sides of the cake (a “crumb coat”) using an offset spatula. Smooth it out as best you can.

Place the semi-frosted cake in the fridge for 20 minutes to firm up the crumb coat.

13. Final Frosting and Decoration:

Apply the remaining frosting smoothly over the top and sides of the chilled cake using an offset spatula or bench scraper.

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

Decorate the top of the cake with fresh raspberries and thin lemon slices, as desired.

14. Chill and Serve:

Refrigerate the finished cake for at least 30-60 minutes before slicing to ensure the frosting is set.

For best flavor and texture, let the cake sit at room temperature for about 30 minutes before serving. Store leftovers covered in the refrigerator