Using a medium bowl, add sugars, cinnamon, cardamom and salt; stir until well combined.

Add the melted butter; stir until well combined.

Add the flour; stir until well combined. Set mixture aside.

Preheat oven to 350°F.

Grease and flour (or spray with nonstick spraa 9”x3” round cake pan. Set pan aside. (See note below.)

In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.

Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).

Add eggs, one at a time, mixing after each addition.

Add vanilla, lemon juice and sour cream; mix on low speed until well combined.

Add dry ingredients to the bowl and mix on low until just combined.

Pour half of the batter into greased cake pan. Crumble half of the streusel on top of batter. Spoon raspberry jam on top of the streusel. Spread jam into an even layer, but leave ~½” of space between the jam and the sides of the pan. The jam will stick to the sides as the pan, so make sure no jam is touching the pan at this point.

Pour remaining batter on top. Finally, crumble remaining streusel on top of batter. (Tip: Leave some bigger chunks of streusel on top!)

Bake at 350°F for 45 minutes.

Tent the cake with tin foil to prevent the streusel from burning. Continue baking for another 40-50 minutes, or until a toothpick inserted into cake comes out mostly clean.

Place cake on cooling rack for at least 30 minutes.

Before slicing, dust top of cake lightly with powdered sugar.