Let’s bake this bright and beautiful layer cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, then grease/spray the parchment. Set aside.

2. Combine Dry Cake Ingredients:

Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt into a medium bowl. Whisk to combine and set aside.

3. Cream Butter, Sugar, Zest:

In a large mixing bowl (stand mixer with paddle recommended), add the granulated sugar and lemon zest. Rub them together with your fingertips briefly to release lemon oils.

Add the room temperature butter. Beat the butter, sugar, and zest together on medium-high speed for 3-5 minutes until very light and fluffy. Scrape down the bowl.

4. Add Eggs and Vanilla:

Add the room temperature eggs, one at a time, beating well (about 30 seconds) after each addition until fully incorporated.

Beat in the vanilla extract (and optional lemon extract). Scrape the bowl again.

5. Prepare Other Wet Ingredients:

In a small bowl or measuring cup, whisk together the room temperature sour cream, milk (or buttermilk), and lemon juice. (Assuming 1 cup milk/buttermilk needed).

6. Alternate Wet and Dry Additions:

With the mixer on low speed, add about one-third of the dry ingredients (flour mixture) to the creamed mixture. Mix until just combined.

Add about half of the milk/sour cream/lemon juice mixture. Mix until just combined.

Repeat, adding another third of the dry ingredients, the remaining wet ingredients, and finally the last third of the dry ingredients. Mix on low speed only until the flour just disappears after each addition. Do not overmix.

7. Final Fold & Bake:

Using a rubber spatula, give the batter a final gentle fold to ensure everything is combined, scraping the bottom of the bowl.

Divide the batter evenly among the three prepared pans. Smooth the tops.

Bake for 20-23 minutes (for 3 layers) or until the tops are firm, lightly golden, and a cake tester (or toothpick) inserted in the center comes out clean or with a few moist crumbs. (Bake longer, ~30-35 mins, if using two 9-inch pans).

8. Cool Cakes:

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

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

9. Make the Lemon Cream Cheese Frosting:

While cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), 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 speed to low. Gradually add the sifted confectioners’ sugar, mixing until combined.

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 and smooth, about 2 minutes.

Add the sour cream and continue beating on medium-high speed until the frosting is very light and fluffy, about 2-3 minutes more. Adjust consistency if needed (more sugar if too thin, more sour cream/lemon juice if too thick).

10. Assemble the Cake:

Level the tops of the completely cooled cake layers if necessary.

Place the first cake layer on your cake stand or serving plate.

Spread an even layer of the lemon cream cheese frosting (about ¾ to 1 cup) over the top.

Spread the ½ cup raspberry preserves evenly over the frosting layer.

Gently place the second cake layer on top. Repeat with another layer of frosting and preserves.

Place the final cake layer on top (upside down for a flat surface).

11. Crumb Coat and Chill:

Apply a thin layer of the frosting over the entire cake (top and sides) as a crumb coat. Smooth it out.

Place the cake in the fridge for 20 minutes to set the crumb coat.

12. Final Frosting and Decoration:

Apply the remaining lemon cream cheese frosting smoothly over the top and sides of the chilled cake. Create swirls or a smooth finish as desired (an offset spatula helps create the wavy design mentioned).

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

Decorate the top and/or base with fresh raspberries and thin lemon slices.

13. Chill and Serve:

Refrigerate the finished cake for at least 30-60 minutes before slicing.

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