Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.

In a large mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until fluffy and light in color.

Add 1 tablespoon of lemon zest, pure lemon extract (if using), and vanilla extract, mixing thoroughly.

Add the eggs one at a time, mixing well after each addition.

In another bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients and mix until just combined.

Fold in the whole milk, sour cream, and fresh lemon juice.

Toss the raspberries with the all-purpose flour to prevent sinking and fold them into the batter.

Divide the batter evenly between the prepared pans.

Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

In a bowl, beat the cream cheese and butter until fluffy.

Gradually add the confectioners' sugar, mixing until smooth.

Incorporate the fresh lemon zest, lemon juice, and salt, then fold in the sour cream.

Spread a layer of frosting between the cooled cake layers and cover the top and sides with more frosting.

Decorate with dollops of raspberry preserves, fresh raspberries, and thinly sliced lemon.

Refrigerate for about 20 minutes before serving to set the frosting.