Cake:

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 and 1/2 cups granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups cake flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1/2 cup freshly squeezed lemon juice
• 2 and 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
• 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:

• 1 block (8 ounces) full-fat cream cheese, softened slightly
• 10 tablespoons unsalted butter, softened slightly
• 4 cups confectioners’ sugar (adjust as needed)
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/4 teaspoon salt
• 2 tablespoons sour cream

Garnish:

• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries