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

Lemon Cream Cheese Frosting

• 8 ounces full-fat cream cheese a little softer than room temperature
• 10 tablespoons unsalted butter a little softer than room temperature
• 4 cups confectioners' sugar more if needed
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 0.25 teaspoon pure lemon extract optional
• 0.25 teaspoon salt
• 2 tablespoons sour cream

Garnish

• 0.5 cups raspberry preserves
• 1 lemon thinly sliced
• 1 cup fresh raspberries