Name: Lemon Raspberry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 9 " Layer Cake; 8 large slices
Ingredients: 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature; 1 and 1/2 cups granulated sugar; 1/4 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 fresh squeezed lemon juice; 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first; 2 tablespoons all-purpose flour; 1 block (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; 1/4 teaspoon pure lemon extract (optional); 1/4 teaspoon salt; 2 tablespoons sour cream; 1/2 cup raspberry preserves; 1 lemon, thinly sliced; 1 cup fresh raspberries