Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides.

In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated.

Zest 2 lemons into the batter and then juice the lemons to get ¼ cup of lemon juice. Add the lemon zest, lemon juice and sour cream to the batter and beat until well combined.

Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.

Add the remaining dry ingredients and buttermilk and mix to combine. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Toss the raspberries with 2 tablespoons of flour. Then gently fold the raspberries into the batter, saving a small handful to drop on top of the cake batter.

Divide the batter evenly between the three pans, about 1 ⅔ cups of batter per pan. Drop the remaining raspberries on top. Bake at 350°F for 20-23 minutes.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Spoon the cold mascarpone cream into the bowl and beat on a medium-low speed. Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency. Then add the remaining heavy cream and increase the mixing speed to high and beat until soft peaks form.

Add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at a high speed until stiff peaks form.

Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top.

Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling. Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.

Fill in any gaps between your layers and create a crumb coat. Frost the top and sides of the cake using an offset spatula.

Use remaining frosting to pipe the florets on the top of the cake and garnish with lemon slices and leftover raspberries. This cake must be refrigerated.