Lemon Raspberry Cake

or 8 ounces) unsalted butter, at room temperature

and 1/2 cups granulated sugar

light brown sugar, packed

lemon zest

pure lemon extract (optional)

vanilla extract

large eggs, at room temperature

and 1/2 cups cake flour

and 1/2 teaspoons baking powder

baking soda

salt

whole milk

full-fat sour cream

fresh squeezed lemon juice

and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first

all-purpose flour

Lemon Cream Cheese Frosting:

block (8 ounces) full-fat cream cheese, a little softer than room temperature

unsalted butter, a little softer than room temperature

confectioners' sugar, more if needed

fresh lemon zest

fresh lemon juice

pure lemon extract (optional)

salt

sour cream

Garnish:

raspberry preserves

lemon, thinly sliced

fresh raspberries