I originally made this lemon cake with raspberry filling for my sister’s birthday 6 years ago. It seems like a lifetime ago!

It seemed fitting to remake it for my sister’s birthday this year.

The components of the cake are still the same. It’s made with fluffy lemon cake layers, and filled with a delicious and bright raspberry filling.

I stuck with the lemon cream cheese frosting too, but made it a bit sturdier to make it easier to decorate with.

The updated frosting recipe is based on my tried and true cream cheese buttercream frosting.

Substitutions and Swaps

While I love this lemon cake recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made.

• All Purpose flour – This recipe turns out best with all purpose flour, but you can use cake flour or a gluten free flour blend in its place if needed.
• Unsalted butter – If you only have salted butter you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place.
• Egg whites – If you can’t find pasteurized egg whites in a carton you can use 5 fresh egg whites or 3 whole eggs.
• Buttermilk – You can also use sour cream, whole or skim milk, full-fat yogurt, or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Lemon juice and zest – Fresh lemon juice and zest really helps enhance the raspberry flavor. In a pinch you could use lime juice and zest, but I don’t recommend using the bottled stuff! You can also use 2 tsp lemon extract in its place in the frosting and cake batter. However, the flavor won’t be quite as bright.
• Raspberries – This recipe can also be made with strawberries in place of the raspberries!
• Cream cheese – You can use additional unsalted butter in place of the cream cheese if you don’t have any or don’t like cream cheese frosting.

The Star of the Show: The Raspberry Cake Filling

While the lemon in this cake brightens up its flavor, the real star of the show is the raspberry filling.

I prefer making the filling from scratch, but if you’re short on time you can also use your favorite raspberry jam.

If you decide to make this raspberry filling, you’re in for a real treat.

By reducing the raspberry mixture on the stove, the flavor is concentrated down to make an incredible delicious cake filling.

I’m going to be totally honest, it’s a bit of extra work. But it is 100% worth it!!

This raspberry filling is packed with that delicious tart raspberry flavor we know and love. It also has a thick, sturdy texture that makes it the perfect cake filling.

This filling can be made days in advance, so I recommend making it ahead of time.

Letting this filling sit also helps it thicken and develop its flavor.

Tips for Making the Best Lemon Raspberry Cake

• Make the raspberry cake filling ahead of time to let it thicken and develop its flavor.
• Don’t add too much raspberry filling between the cake layers! It can make the cake super difficult to stack and frost.
• Pipe a thick ring of frosting around the perimeter of the cake layer before adding the raspberry filling. This will help keep the filling in its place and prevent it from oozing out the sides.
• Use fresh lemon juice and zest! The squirt bottle lemon juice just isn’t the same.
• Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
• Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Make sure your buttercream is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.
• If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.
• Decorate your cake with fresh raspberries and lemon spirals to make it look as good as it tastes.

Making This Lemon Cake with Raspberry Filling in Different Sizes

This recipe can also be used to make different sized cakes. You can also half or double the ingredients to make a half or double batch!

You can make two 8″ round cake layers with one batch of batter. Bake the cake layers at 350 F for 34-36 minutes or until a toothpick comes out with a few moist crumbs.

One batch of batter can also be used to make one 8×8 inch square sheet cake. Bake it at 325 F for 34-40 minutes. Once cooled, spread a layer of raspberry cake filling or raspberry jam on top of the cake and pipe the lemon cream cheese frosting on top of the filling.

The final variation of this recipe is lemon raspberry cupcakes!! This recipe can be used to make about 18 regular sized cupcakes.

Fill cupcake liners 3/4 full and bake for 18-20 minutes. Fill the center of each cupcake with the raspberry filling and top with a swirl of lemon cream cheese frosting.

Making This Lemon Cake in Advance and Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
• Make your lemon cream cheese frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
• This raspberry cake filling can be made up to two weeks in advance. Store it in an airtight container in the fridge.
• A frosted cake can last in the fridge for a week or in the freezer for a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

Let Me Know What You Think

If you make this lemon cake with raspberry filling, please tag me @chelsweets and use the #chelsweets so I can see your beautiful creations!!

And don’t forget to leave a comment and rating below.

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Here’s a trip down memory lane! This is what the original version of this cake looked like in 2014.