Best Lemon Raspberry Layer Cake Recipe - Kitchen Scroll

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1½ cups granulated sugar
• ¼ cup light brown sugar, packed
• 1 tablespoon lemon zest
• ½ teaspoon lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2½ cups cake flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup whole milk
• ½ cup full-fat sour cream
• ½ cup fresh squeezed lemon juice
• 2½ cups raspberries, fresh or frozen
• 2 tablespoons all-purpose flour
• 8 oz full-fat cream cheese, softened
• 10 tablespoons unsalted butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• ¼ teaspoon lemon extract (optional)
• ¼ teaspoon salt
• 2 tablespoons sour cream
• ½ cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries