1. Preheat oven to 350 degrees. Lightly grease cake pans with cooking spray and line the bottoms with parchment paper.
2. To a large bowl, add the eggs, sugar, butter, lemon extract, and lemon juice. Start mixing with the hand mixer, scraping down the sides of the bowl as needed, until everything is light and fluffy.
3. In a separate, medium bowl, combine flour, salt, and baking powder, and whisk together. Alternate adding the flour mixture and pouring milk into the egg/sugar ingredients. Mix until well combined, scraping sides midway through. Mix no longer than 1 1⁄2 minutes.
4. Fold in the raspberries. Be sure not to overmix to avoid breaking the berries.
5. Pour equal amounts of batter into 2 6-inch round pans. Bake at 350 degrees for approximately 40 mins. Check with a toothpick. It should come out clean. If not, bake an additional 2 mins.
6. Allow cakes to cool on a wire rack for 10 minutes before removing from the pans and cooling completely.
7. While the cakes are baking, prepare the frosting. Mix the salted butter, powdered sugar, cream cheese, and extracts together until creamy and smooth. Cover and allow to rest while the cake layers cool completely.
To decorate: Place one of the cakes on a decorative cake board or cake drum. Using the angled spatula, add some of the lemon buttercream to the top of the cake layer. In a back-and-forth motion, spread gently to cover the entire top of the cake. Place the second cake on top of the first layer (top side down). Press down gently, as this helps remove some of the air pockets that may have developed. Place more buttercream on the cake and gently work back and forth. Frost the sides of the cake. Use the angled spatula to smooth out the buttercream as much as possible, or make slight ridges by turning the cake on the turntable.