This lemon raspberry cake is moist, fluffy, filled with a creamy, tangy raspberry curd, and frosted with a lemon raspberry cream cheese frosting. It's packed full of lemon and raspberry flavors, and is the perfect refreshing cake! The raspberry curd is so easy to make and is really the star. It's tangy, has so much raspberry flavor, and has a smooth, buttery texture.
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🎂 Why you'll LOVE this recipe
- Tangy: The lemon and raspberry flavors are tangy and make for the perfect tangy and balanced cake.
- Raspberry cream cheese frosting: Tangy, creamy, not too sweet frosting naturally colored with a bit of easy to make raspberry puree.
- Raspberry curd cake filling: Move over lemon curd, raspberry curd is just as easy to make and packs a lot of strong, creamy raspberry flavor.
- Soft & moist: The cake layers are similar to the ones in my blueberry birthday cake and they turn out super soft and moist.
📝 Key ingredients
This recipe consists of three components: the raspberry curd which can be made a few days ahead of time, the cake layers, and the raspberry cream cheese frosting.
Raspberries: You can use fresh or frozen raspberries for this cake! I used frozen raspberries in every component except for a few on top for decoration.
You'll need 4 ½ cups of raspberries plus a few extra for decorating. That's about 550g or 18.5 oz by weight.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Raspberry curd ingredients
- Eggs: you'll need two whole eggs and two egg yolks for the perfect consistency and color.
- Raspberries: fresh or frozen raspberries work great.
- Lemon: adds a pop of acidity and you can use the lemon zest for more lemon flavor.
- Butter: helps thicken the curd even more and makes it ultra creamy.
For a more lemony twist, use lemon curd instead of raspberry curd. You should also check out these lemon raspberry bars which have a gooey baked raspberry curd filling on top of a buttery shortbread crust.
Cake layer ingredients
- Raspberries: fresh or frozen raspberries work great! If using frozen, do not thaw. These lemon raspberry cookies use frozen raspberries too!
- Butter & oil: this combination makes the perfect cake flavor and texture. The cake has a buttery flavor from the butter, and a texture that stays moist because of the oil. I used vegetable oil - you can use any neutral oil you prefer.
- Buttermilk & sour cream: These add moisture and tang to the cake layers.
- All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Raspberry cream cheese frosting ingredients
- Lemon juice: makes the frosting more tangy and helps alleviate the sweetness.
- Raspberries: fresh or frozen work great. Thaw the raspberries if using frozen.
- Butter: unsalted, softened butter is the basis for the frosting.
- Cream cheese: for the best results and a frosting that isn't gloopy, use full fat brick style cream cheese like Philadelphia cream cheese.
✔️ Ingredient substitutions
Filling: You can substitute the raspberry curd with lemon curd or even use store bought curd for a short cut! Alternatively, use raspberry pie filling instead.
👩🍳 How to make lemon raspberry cake
Raspberry curd step by step
Step 1: In a medium saucepan, combine eggs, yolks, sugar, and salt. Whisk to combine and add raspberries and lemon juice (grated lemon zest optional for more zesty lemon flavor).
Step 2: Heat on medium low, stirring constantly to prevent it from burning. The mixture will start to simmer and thicken, keep stirring or whisking frequently.
Step 3: Once thickened, let it simmer for a few minutes, stirring. Remove from heat and strain it through a metal strainer into a clean, non-metal container. Use a spoon or whisk to help push it through the strainer. This will remove the seeds and create a smooth curd.
Step 4: Add butter into the strained curd and stir until melted and smooth. Press a piece of plastic wrap right over the curd’s surface and refrigerate until chilled. It will thicken more as it chills.
Tip: You can make and chill the raspberry curd a few days before assembling the cake!
Layers step by step
Prep: Preheat oven to 355°F (180°C). Grease three 8” round baking pans with a cold bit of butter or cooking spray. Line the bottoms with a round of parchment paper.
Step 1: In a large bowl or stand mixer, combine sugar and grated lemon zest. Rub the mixture together using your fingers until fragrant and the sugar starts to look damp.
Step 2: Add butter, oil, and salt into the lemon sugar mixture. Beat until light and fluffy, scraping down the bowl halfway. This will take a minute or two.
Step 3: Add room temperature eggs one at a time, beating well to combine in between and scraping down the bowl. Add vanilla, sour cream, lemon juice, and zest. Beat well to combine.
Step 4: Sift half of the flour, all of the baking powder, and all the baking soda into the same bowl. Fold until mostly incorporated.
Step 5: Add the buttermilk and sift in the rest of the flour. Fold just until no more dry streaks of flour remain.
Step 6: In a separate bowl, combine raspberries and flour. If using frozen raspberries, do not thaw. Mix to coat and add the raspberries into the batter. Don’t add any dry bits of flour at the bottom of the raspberry bowl into the batter.
Step 7: Divide evenly into lined baking tins. Use an ice cream scoop or scale to divide batter evenly between tins. Smooth out the tops and bake. If they don’t all fit in the oven you can place one of the cake layers in the fridge until the others finish baking.
Step 8: Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 5 minutes in their pans before running a knife along the outside of the cake to help release and flipping upside down on a cooling rack. Let cool completely.
Frosting step by step
Tip: Start off with softened butter, making sure that it isn’t too soft. You should be able to make an indent on the butter with your finger without getting a greasy residue all over it.
Step 1: Smash raspberries with a spoon and push through a sieve to remove seeds. Set the seedless puree aside.
Step 2: In a large bowl or stand mixer, beat the butter until light and fluffy. Add sifted powdered sugar, half a cup at a time. Beat until light and fluffy. Scrape down the bowl frequently. Beat until it becomes very light in color and fluffy. This will take about 5-10 minutes.
Step 3: Add cream cheese, and beat until light and fluffy.
Step 4: Add the seedless raspberry puree and lemon juice. Beat well.
Step 5: Using a spatula, fold the frosting to remove any large air pockets and bubbles before frosting. This makes a smoother frosting.
Step 6: On a cake board or serving plate, place a small dollop of frosting. Place the first cake layer down. Spread a thin layer of frosting on top and pipe a thick border of frosting. The thicker the border, the more insurance you will have that the filling won’t leak through the sides.
Step 7: Fill the middle with about ¼ cup of raspberry curd, spreading it out to the frosting border. Don’t add too much filling or the cake will slide around. Add the next cake layer and repeat the process.
Add the third, top layer of cake. Pop the cake into the freezer for 10 minutes so the frosting sets and the cake is more stable.
Step 8: Cover the top and sides with more frosting. Make sure you leave some frosting to pipe on top. Smooth the sides down with a metal spatula or cake scraper.
Step 9: Pipe the remaining frosting into a border on top of the cake. Fill the middle of the cake with some more raspberry curd.
Step 10: Decorate with fresh lemon slices and raspberries. Enjoy!
Expert Cake Decorating Tips:
- Don't add too much filling to prevent it from seeping out the sides. You may have some filling left. Serve extra with cake slices.
- This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
- The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
- For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.
🥄 Make ahead and storage
Raspberry curd can be made up to a few days ahead of time. You can store any leftover curd in a freezer safe bag or container in the freezer for up to 3 months. More details on raspberry curd can be found in this separate raspberry curd recipe.
The cake needs to be stored in the fridge, but should be served at room temperature. Leftovers will keep well in the fridge in an airtight container for up to three days.
You can also make the cake layers a day ahead. Wrap the cooled cake layers in food wrap to prevent them from drying out and store at room temperature overnight.
The cake can be made and assembled a day ahead of serving. Store it in the fridge in a cake container. A cake container will prevent the cake from getting damaged in the fridge and keep it fresh.
❔ How to make soft and moist cake layers
These lemon raspberry cake layers combine butter and vegetable oil for the best flavor and texture. Butter gives it a rich flavor and vegetable oil keeps it soft and moist for days. I use this same technique in my lemon raspberry loaf cake.
A mixture of buttermilk and sour cream keep the layers moist and fluffy. It also gives the cake a slight tang which helps enhance the lemon raspberry flavors.
Make sure that you don’t overmix the batter once adding the flour. Fold gently and stop folding as soon as no more dry streaks of flour remain. This prevents the cake from becoming dense because of too much gluten.
Lastly, make sure that your baking powder isn’t expired. Double check the expiry date: here’s a quick test to check if it’s still active.
✔️ Why raspberry curd makes the best filling
It's creamy, tangy, and packed full of raspberry flavor. It's just as easy to make as a simple berry filling. Eggs and butter give the curd a silky, velvety texture that makes the perfect irresistible cake filling. You're going to want to put the raspberry curd on everything!
You will have a bit over that you can serve with lemon poppy seed scones, blueberry lemon pancakes, on toast, or just with a spoon.
I even have a separate recipe dedicated to raspberry curd because it's just too delicious.
For more epic fruit curd cakes, check out this strawberry tiramisu and raspberry meringue pie.
📖 Recipe FAQs
Yes, you can just use the frosting instead of the filling between the layers.
You can fill the cake with lemon curd like this lemon Victoria sponge or even raspberry pie filling. Or raspberry jam, just be mindful that it may be on the sweeter side because jam is very sweet.
Yes, bake the batter in a greased and lined 9" by 12" baking pan. You will need to increase the baking time - it will be ready when a toothpick inserted into the center comes out mostly clean with a few crumbs attached. Frost with the raspberry cream cheese frosting, pipe a border on the edge, and fill the top with raspberry curd.
I haven't tested any other berries so I can't recommend it. I do have a similar blueberry cake version and a lilac lemon cake recipe you can try out.
Pop it in the fridge for 10-15 minutes. Beat again, adding more icing sugar a quarter cup at a time if needed. Add a few drops of lemon juice to balance the extra sugar. Don't add too much or else it will make the frosting gloopy again.
You added too much filling and/or the borders on the edge of the cake weren't high or thick enough. You only need a thin layer of raspberry curd. You can always scoop more on top when serving.
🍰 More related recipes
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📖 Recipe
Lemon Raspberry Cake
Ingredients
Raspberry Curd Filling
- 2 large egg yolks
- 2 whole eggs
- ½ cup granulated sugar
- ⅛ teaspoon sea salt
- 2 ½ cups raspberries (10 oz or 300 g) fresh or frozen
- 1 lemon juiced and zested
- ½ cup unsalted butter cold and cut into small cubes
Cake Layers
- 1 lemon zested (you will need the juice later)
- 1 ¼ cup granulated sugar
- ¾ cup unsalted butter softened
- ¼ cup vegetable oil
- ⅛ teaspoon sea salt
- 4 large eggs room temperature
- ½ cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons lemon juice freshly squeezed
- 3 ¼ cup all purpose flour 400g
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¾ cup buttermilk room temperature
- 1 ½ cups raspberries (6.3 oz or 180 g) fresh or frozen
- 1 tablespoon all purpose flour
Raspberry Cream Cheese Frosting
- ½ cup raspberries (2 oz or 60 g) fresh or frozen (thawed)
- 1 cup unsalted butter softened
- ⅛ teaspoon sea salt
- 4 cups powdered sugar
- 4 oz cream cheese
- 1 teaspoon lemon juice freshly squeezed
- 1 lemon sliced (for decorating)
- raspberries fresh, for decorating
Instructions
Raspberry Curd Filling
- In a medium saucepan, combine eggs, yolks, sugar, and salt. Whisk to combine and add raspberries and lemon juice (grated lemon zest optional for more zesty lemon flavor). Stir.2 large egg yolks, 2 whole eggs, ½ cup granulated sugar, ⅛ teaspoon sea salt, 2 ½ cups raspberries, 1 lemon
- Heat on medium low, stirring constantly to prevent it from burning. The mixture will start to simmer and thicken, keep stirring or whisking frequently.
- Once thickened, let it simmer for a few minutes, stirring. Remove from heat and strain it through a metal strainer into a clean, non-metal container. Use a spoon or whisk to help push it through the strainer. This will remove the seeds and create a smooth curd.
- Add butter into the strained curd and stir until melted and smooth. Press a piece of plastic wrap right over the curd’s surface and refrigerate until chilled. It will thicken more as it chills.½ cup unsalted butter
Cake Layers
- Preheat oven to 355°F (180°C). Grease three 8” round baking pans with a cold bit of butter or cooking spray. Line the bottoms with a round of parchment paper.
- In a large bowl or stand mixer, combine sugar and grated lemon zest. Rub the mixture together using your fingers until fragrant and the sugar starts to look damp.1 lemon, 1 ¼ cup granulated sugar
- Add butter, oil, and salt into the lemon sugar mixture. Beat until light and fluffy, scraping down the bowl halfway. This will take a minute or two.¾ cup unsalted butter, ¼ cup vegetable oil, ⅛ teaspoon sea salt
- Add room temperature eggs one at a time, beating well to combine in between and scraping down the bowl. Add vanilla, sour cream, lemon juice, and zest. Beat well to combine.4 large eggs, ½ cup sour cream, 1 tablespoon pure vanilla extract, 3 tablespoons lemon juice
- Sift half of the flour, all of the baking powder, and all the baking soda into the same bowl. Fold until mostly incorporated. Add the buttermilk and sift in the rest of the flour. Fold just until no more dry streaks of flour remain.3 ¼ cup all purpose flour, ½ teaspoon baking soda, 1 tablespoon baking powder, ¾ cup buttermilk
- In a separate bowl, combine raspberries and flour. If using frozen raspberries, do not thaw. Mix to coat and add the raspberries into the batter. Don’t add any dry bits of flour at the bottom of the raspberry bowl into the batter.1 ½ cups raspberries, 1 tablespoon all purpose flour
- Divide evenly into lined baking tins. Use an ice cream scoop or scale to divide evenly. Smooth out the tops and bake. If they don’t all fit in the oven you can place one of the cake layers in the fridge until the others finish baking.
- Bake for 20-25 minutes. Check if they’re ready with a toothpick - it should come out mostly clean with a few crumbs attached. Let cake layers cool for 5 minutes in their pans before running a knife along the outside of the cake to help release and flipping upside down on a cooling rack. Let cool completely.
Raspberry Cream Cheese Frosting
- Smash raspberries with a spoon and push through a sieve to remove seeds. Set the seedless puree aside.½ cup raspberries
- Start off with softened butter, making sure that it isn’t too soft. You should be able to make an indent on the butter with your finger without getting a greasy residue all over it.1 cup unsalted butter
- In a large bowl or stand mixer, beat the butter and salt until light and fluffy. Add sifted powdered sugar, half a cup at a time. Beat until light and fluffy. Scrape down the bowl frequently. Beat until it becomes very light in color and fluffy. This will take about 5-10 minutes.⅛ teaspoon sea salt, 4 cups powdered sugar
- Add cream cheese, and beat until light and fluffy. Add the prepared seedless raspberry puree and lemon juice, and beat well.4 oz cream cheese, 1 teaspoon lemon juice
- Using a spatula, fold the frosting to remove any large air pockets and bubbles before frosting. This makes a smoother frosting.
Assembly
- Fill a piping bag fitted with a star tip (or just the end cut off) with the frosting. You can also use a resealable plastic food bag with the end cut off.
- On a cake board or serving plate, place a small dollop of frosting. Place the first cake layer down. Spread a thin layer of frosting on top and pipe a thick border of frosting. The thicker the border, the more insurance you will have that the filling won’t leak through the sides.
- Fill the middle with about ¼ cup of raspberry curd, spreading it out to the frosting border. Don’t add too much filling or the cake will slide around. Add the next cake layer and repeat the process.
- Add the third, top layer of cake. Pop the cake into the freezer for 10 minutes so the frosting sets and the cake is more stable.
- Cover the top and sides with frosting. Make sure you leave some frosting to pipe on top. Smooth the sides down with a metal spatula or cake scraper.
- Pipe the remaining frosting into a border on top of the cake. Fill the middle of the cake with some more raspberry curd. Decorate with fresh lemon slices and raspberries. Enjoy!1 lemon, raspberries
Crystal
This was soooooo good!! Was pretty easy to make too. Now I did get my clothes and entire kitchen dirty doing this but it's so worth it. And I was stupid enough to put too much raspberry curd so I had some troubles with that but at the end it came out great me and my family loved it 🙂
Emma
Super fun and delicious! First cake i’ve ever made