Begin by preheating your oven to 350°F (175°C). Prepare your cake pans by lightly spraying them with non-stick cooking spray and lining the bottoms with parchment paper.

Cream together the unsalted butter, granulated sugar, light brown sugar, lemon zest, and both extracts using a mixer until fluffy, about 5 minutes.

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

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Gradually add the dry mixture to the wet mixture, mixing until just combined.

Fold in whole milk, full-fat sour cream, and lemon juice with a spatula until incorporated.

Gently toss raspberries with all-purpose flour to prevent sinking during baking.

Fold the floured raspberries into the batter gently.

Divide the batter between the prepared cake pans and bake for 35 to 40 minutes.

Remove the cakes from the oven and let cool in the pans for 10 minutes before inverting onto wire racks.

In a mixing bowl, cream together full-fat cream cheese and unsalted butter until light and fluffy, about 3 minutes.

Gradually add confectioners' sugar, lemon zest, lemon juice, and a pinch of salt. Mix until combined.

Lastly, add full-fat sour cream to the frosting and mix until fluffy.

Assemble the cake by spreading frosting between layers, then frost the entire cake with the remaining frosting.

Chill for 20 minutes, then decorate with fresh raspberries and lemon slices.