• Preheat the oven to 350 degrees. Prepare two- 8-inch cake pans by coating with butter and a light dusting of flour, or with round parchment paper liners on the bottom and the inside edges buttered and coated with flour. Set pans aside until ready.
• In a large bowl, whisk together the flour, sugar, baking soda, and salt.
• Add the eggs, sour cream, oil, lemon juice, and lemon zest. Use a wooden spoon or spatula and stir together the ingredients until it is well combined, smooth, and creamy.
• In a small bowl, coat the raspberries with a light dusting of flour. Add the coated raspberries to the batter, and gently stir them until they are evenly distributed into the cake batter.
• Evenly divide the batter and pour into the prepared cake pans. Bake cakes for about 28-32 minutes. Cakes will be done when they have a light spring on top when touched.

Frosting Directions

• In a large bowl, combine the butter and cream cheese until it is smooth and creamy without any lumps. Add in the powdered sugar, lemon juice, and lemon zest. Continue to mix on medium to high speed until all of the ingredients are well combined.

To Assemble the cake:

• Once the cakes have cooled, trim any domes or tops of the cakes as necessary. Place one cake on a cake stand and frost. Add the raspberry preserves and spread over the frosting layer.
• Add the second cake, bottom side up, and continue frosting the entire cake. Chill the entire cake for at least 30 minutes before serving.
• Garnish with lemon slices and raspberries