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.

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 until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the dry mixture into the wet ingredients and mix on low speed until just barely combined. Turn mixer off. Add in milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients until incorporated.

Gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries to the batter and fold in by hand until just combined.

Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean or with a few moist crumbs clinging to it.

Allow the cakes to cool in the pans for 10 minutes before running a knife around the edges to loosen. Turn out onto a cooling rack to cool completely.

To make the Lemon Cream Cheese Frosting, beat the cream cheese and butter until light and fluffy. Gradually add in the confectioners' sugar. Add lemon zest, lemon juice, lemon extract, and salt; beat until combined. Add sour cream and continue beating until light and fluffy.

When the cakes have cooled, place one layer on a cake stand; spread with frosting, then top with raspberry preserves. Place the other cake layer on top and lightly press to seal.

Chill the semi-frosted cake in the fridge for 20 minutes, then continue frosting until evenly covered. Chill again for another 20 minutes before decorating with fresh raspberries and lemon slices.