Preheat your oven to 375°F. Line the bottom of a 10-inch springform pan with parchment paper, then close the latch. Butter the sides and bottom of the pan generously.

In a large bowl, beat the eggs, granulated sugar, and softened butter together for about 2 minutes until light and creamy.

In a separate bowl, whisk together the sour cream, vegetable oil, and lemon juice until smooth. Add this mixture to the egg mixture and stir briefly to combine.

In another bowl, stir the flour and baking powder together. Gradually add half of the flour mixture to the wet ingredients, mixing just until incorporated. Repeat with the remaining flour, being careful not to overmix.

In a small bowl, beat the softened cream cheese and 1/3 cup sugar together until smooth and creamy.

Spread about three-quarters of the cake batter evenly into the prepared springform pan. Dollop the cream cheese mixture over the batter and gently spread it into an even layer.

Scatter about 6 ounces of the raspberries over the cream cheese layer, pressing them down lightly.

Spoon the remaining batter over the raspberries and spread it gently to cover. Sprinkle the sliced almonds evenly over the top, then dot with the remaining raspberries, pressing them in slightly (you can halve them first for a prettier look).

Bake the cake for 40 to 50 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Once cooled, dust the top with powdered sugar. Slice and serve with your favorite coffee or tea.