This Lemon Raspberry Cake features tender lemon cake with fresh raspberry filling and luscious raspberry frosting. Lemon extract is added to the batter to enhance the lemon flavor but it’s totally optional!
Lemon Raspberry Cake
It took me a couple tries to get the recipe perfect and I couldn’t be more pleased with the final result. It features two thick layers of lemon cake sandwiched around a fresh raspberry filling and covered in the ultimate raspberry frosting.
The cake uses lemon juice, zest, and lemon extract. I found that without the lemon extract the cake was lacking in flavor. It’s totally optional for you to use but I highly recommend it.
Fresh raspberry sauce is used for the filling. It needs to be cooled completely before filling the cake so I suggest making it first. You can pop in the refrigerator to chill while you make the cake layers.
How to get the best lemon cake flavor?
The key to intense lemon flavor is to use a combination of lemon zest, juice, and extract. I highly recommend Watkins Pure Lemon Extract because doesn’t contain artificial flavors, colors, or additives.
Raspberry filling for lemon cake
The filling for this lemon cake is made with just four ingredients – raspberries, sugar, cornstarch, and lemon juice. You can use fresh or frozen raspberries. Frozen raspberries may take longer to cook down.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
How to make lemon cake with raspberry filling?
Step 1: Make the cake layers
Take care not to overmix the batter. Mix until everything is just combined.
Divide the batter between two 9-inch pans that have been lightly greased and floured. Bake the layers and let them cool completely before assembling the cake.
Step 2: Make the raspberry filling
Cook the raspberry filling until the raspberries are soft and the filling has thickened. Run the filling through a fine-mesh sieve. Discard the pulp and seeds.
Cover the filling with plastic wrap and refrigerate until ready to use.
Step 3: Assemble and frost
Tips for making lemon raspberry cake
- This recipe calls for cake flour. If you don’t have any on hand, you can make homemade cake flour with all-purpose flour and cornstarch.
- Oven temperatures can vary. Start checking for doneness about 5 minutes sooner than the recipe calls for.
- Lemon extract is highly recommended for the best lemon flavor. I use a combination of extract, zest, and juice in this recipe.
- Fresh or frozen raspberries can be used for the filling.