Preheat oven to 350F and spray 9" cake pan with oil spray

Whisk together flour, baking soda, baking powder, salt and sugar

In a separate bowl, whisk together egg, Greek yogurt, oil, lemon zest, lemon extract, milk

Stir together wet and dry ingredients until you have a uniform mixture. If desired, add yellow food coloring for a fun pop of color.

Fold in raspberries last, and minimize stirring so you don't get pink batter!

Bake at 350F for 25-30 minutes, until a toothpick comes out clean

Let cake cool in pan for 5 minutes, then set it onto a wire rack to cool completely before frosting

To make frosting, combine softened butter and cream cheese in mixer and beat together until mixture is smooth

Add powdered sugar, lemon zest, lemon extract and allow mixer to work the frosting together until it reaches a thick, uniform consistency

Add lemon juice to thin it out, 1 tbsp at a time. If frosting is too runny, add powdered sugar 1/4 cup at a time. If too thick, add a spot of lemon juice.

Once cake is cool, to make a half-cake, cut in half, frost one side, lay other side on top of it so you have a half moon 2-layer cake, and frost entirely!