Preheat your oven to 350°F (175°C) and prep two 9-inch round cake pans with parchment paper and cooking spray.

Cream the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes.

Add lemon zest, lemon extract, vanilla extract, and eggs one at a time, beating well after each addition.

Whisk together the cake flour, baking powder, baking soda, and salt in a separate bowl.

Fold dry ingredients into the butter mixture, then stir in whole milk, sour cream, and lemon juice until just combined.

Toss raspberries in a bit of all-purpose flour and gently fold into the batter.

Divide the batter evenly into prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat cream cheese and butter together until creamy; gradually add confectioners' sugar, lemon zest, juice, and a pinch of salt until smooth.

Once cakes are cool, place one layer on a serving platter, spread frosting, and add a layer of raspberry preserves. Top with the second layer and frost the top and sides.

Decorate with thinly sliced lemon and fresh raspberries for a stunning finish.