The Lemon Cake

1. Grease two 9″ cake pans and line the bottom with parchment paper. Then dust the bottom and sides with flour. Preheat the oven to 350° F.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high until light and fluffy. Add the eggs and vanilla extract and mix until combined. Then scrape down the sides of the bowl.
4. Add the dry ingredients to the wet and mix until just combined. Then scrape down the sides of the bowl.
5. With the mixer on low, slowly add the whole milk, lemon zest, and lemon juice. Mix until combined.
6. Scrape down the sides and bottom of the bowl to make sure the batter is even mixed, then pour the batter into the two cake pans evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely in the pans while sitting on a wire rack. When the cakes are cool, start on the frosting.

The Lemon Cream Cheese Frosting

1. In the bowl of a stand mixer, beat the cream cheese and butter on high until fully combined. Add in the powdered sugar 1 cup at a time and mix on low until combined after each addition. Then with the mixer on low, add in the lemon juice and mix until combined.

Putting it all together

1. If the cakes are not completely flat on top, cut off just a little bit of each cake to create a flat top.
2. On the first cake, add the desired amount of frosting for the filling. Spread it evenly on top and then create raised edges around the perimeter. This will help to keep the raspberry filling in place inside.
3. Add the raspberry preserves and spread evenly on top on the frosting.
4. Add the second cake layer on top and press gently press down.
5. Add a crumb coating with some of the frosting to the cake and then refrigerate the cake for 20 minutes.
6. Once chilled, ice the rest of the cake with the remaining frosting. If desired, top with raspberries.