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 with nonstick cooking spray, then place the parchment cut out in the bottom and spray again.

In a large bowl, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each and scraping sides.

In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low speed until just combined.

Add the milk, sour cream, and lemon juice; fold until incorporated, being careful not to overmix.

Gently toss the raspberries with 2 tablespoons of all-purpose flour. Fold the raspberries into the batter until just combined.

Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until tops are firm and a cake tester comes out clean.

Allow the cakes to cool in the pans for 10 minutes before loosening the edges and turning out onto a cooling rack.

In a large bowl, beat the cream cheese and butter until light and fluffy. Gradually add confectioners' sugar, then add lemon zest, lemon juice, lemon extract, and salt, mixing until creamy.

When cakes are completely cooled, spread frosting on the top and sides of one cake layer. Top with raspberry preserves and place the other cake layer on top.

Chill the semi-frosted cake for 20 minutes, then frost the entire cake. Chill again for another 20 minutes before decorating with raspberries and lemon slices.