Preheat your oven to 350°F (175°C). Grease a 12" x 4" x 2 ½" tea loaf pan.

In a bowl, combine 2 cups flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Stir until mixed.

In a large mixing bowl, beat 0.5 cup softened butter and 1 cup sugar for 3-4 minutes. Add 2 eggs and 1 tsp almond extract, blend until smooth.

Gradually add the dry ingredients into the creamed mixture, alternating with 1 cup sour cream until just combined.

Fold in 1 cup raspberries gently with a spatula.

Pour batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Whip 1 cup heavy whipping cream until stiff peaks form. Mix in 8 oz mascarpone cheese, 0.25 cup sugar, 1 tsp vanilla, and optional 1 tbsp Chambord until smooth.

Slice the cooled cake into three layers. Spread mascarpone filling between each layer.

Refrigerate the layered cake for at least 1 hour before serving, then slice into 1" pieces.