Lemon Raspberry Cake

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

Lemon Cream Cheese Frosting:

• 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

Garnish:

• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

INSTRUCTIONS

1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
2. In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
3. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
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