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, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed.

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. Then, add in the milk, sour cream, and lemon juice and fold in gently until combined.

In another bowl, 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.

Allow the cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.

In a large bowl, beat the cream cheese and butter on medium-speed until light and fluffy. Gradually add in the confectioners' sugar, then add lemon zest, lemon juice, lemon extract, and salt; beat until combined.

Once the cakes have cooled, place one round on a cake stand or plate; frost the top and sides. Spread raspberry preserves on top and place the other cake round on top. Refrigerate for 20 minutes before frosting the entire cake.

Decorate the frosted cake with fresh raspberries and thin lemon slices according to your taste.