Easy Lemon Raspberry Layer Cake - Cook with Carla

Ingredients

• 2½ cups raspberries, fresh or frozen
• ½ cup fresh lemon juice
• 1½ teaspoons baking powder
• 4 large eggs, brought to room temperature
• ½ teaspoon lemon extract (optional)
• 1 tablespoon grated lemon peel
• ½ teaspoon baking soda
• ¼ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• ½ cup whole milk
• 1½ cups white sugar
• ½ cup full-fat sour cream
• 2½ cups cake flour
• ½ teaspoon table salt
• 1 teaspoon vanilla essence
• 2 teaspoons freshly grated lemon peel
• ¼ teaspoon lemon extract (optional)
• 10 tablespoons softened unsalted butter
• ¼ teaspoon salt
• 4 cups powdered sugar
• 1 tablespoon freshly squeezed lemon juice
• 8 oz softened cream cheese
• 2 tablespoons sour cream
• 1 cup fresh raspberries
• ½ cup raspberry jam or preserves
• Thin slices of 1 lemon