Preheat the oven to 350°F. Spray two 9-inch round cake pans with baker’s spray and line each pan with a parchment circle. Set aside.

In a medium bowl, whisk together the 2¾ cups all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the unsalted butter and granulated sugar using a handheld mixer on medium speed until smooth and fluffy.

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.

In a separate small bowl, whisk together the whole milk, sour cream, lemon juice, and lemon zest.

Add one-third of the flour mixture to the butter and sugar mixture and mix on low speed just until incorporated.

Add half of the milk mixture and mix on low speed just until incorporated.

Add another one-third of the flour mixture and mix on low speed until combined.

Add the remaining milk mixture, mixing on low speed just until incorporated.

Add the remaining flour mixture and mix on low speed just until combined. Scrape down the sides and bottom of the bowl as needed. The batter will be thick.

Add one 6-ounce container of fresh raspberries and the remaining 1 tablespoon of all-purpose flour to a small bowl. Gently toss the raspberries until fully coated.

Gently fold the flour-coated raspberries into the batter using a rubber spatula, taking care not to break them down too much.

Divide the batter evenly between the prepared cake pans and spread into even layers using a small offset spatula.

Bake for 27–33 minutes, or until the cakes are lightly golden around the edges and a toothpick inserted into the center comes out with a few moist crumbs.

Let the cakes cool in the pans for 10–15 minutes, then carefully turn them out onto a wire rack to cool completely.

While the cakes cool, prepare the lemon cream cheese frosting by beating the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Scrape down the bowl as needed.

Add the powdered sugar one cup at a time, mixing just until incorporated. Add the lemon zest and lemon juice, then beat on medium-high speed for 2–3 minutes until smooth and fluffy, adjusting consistency if needed.

Once cooled, place one cake layer on a serving plate and spread 1–1½ cups of frosting on top. Add the raspberry preserves, leaving a 1-inch border. Chill for 30–60 minutes, then add the second cake layer, frost the cake, and garnish with the remaining fresh raspberries and a light dusting of powdered sugar.