Preheat oven to 350 degrees Fahrenheit. Spray two round cake pans with nonstick cooking spray and line the bottoms with a circle of parchment paper. Set aside.
Using a stand mixer or large bowl with a hand mixer, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add lemon and vanilla extracts and lemon zest and mix to combine.
Add sour cream and lemon juice and mix again.
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined.
In a small bowl, gently coat raspberries with flour. Fold into the cake batter using a spatula.
Divide cake batter evenly between two pans.
Bake for 25-35 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely. Once cooled completely, make the frosting.
Using a stand mixer or a bowl with a hand mixer, cream together butter, cream cheese, and powdered sugar. Add the powdered sugar about a cup at a time to make sure it doesn't make a huge mess of your counters! Add lemon juice, lemon extract, and a pinch of salt and mix until very smooth, light in color, and creamy.
Assemble your cake using the frosting. Top with lemon slices and additional fresh raspberries as a garnish.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/raspberry-lemon-cake/