Lemon Raspberry Cake with Lemon Curd Filling
/This lemon raspberry cake is a soft, bakery-style layer cake made with bright lemon cake layers, fresh raspberries baked throughout, silky lemon curd filling, and a glossy raspberry drizzle. It’s light, vibrant, and perfectly balanced between sweet and tart — the kind of cake that feels elegant enough for celebrations but simple enough to bake at home.
Lemon and raspberry is one of the most timeless flavor combinations in baking. The citrus adds brightness while the raspberries bring natural sweetness and little bursts of fruit in every slice.
This is a true bakery-style cake that looks as beautiful as it tastes — soft layers, creamy filling, and a fresh summer finish.
Why You’ll Love This Lemon Raspberry Cake
This cake is:
bakery-style but easy to make at home
bright, fresh, and perfect for summer baking
filled with real fruit flavor in every layer
visually stunning for celebrations and gatherings
balanced between sweet, tart, and creamy textures
It’s the kind of cake that consistently feels special without being overly complicated.
Ingredients
Lemon Raspberry Cake
3 large eggs
3 large egg whites
1 cup full-fat coconut milk (or whole milk)
2 tbsp melted butter
3 tsp vanilla extract
1 ½ cups granulated sugar
2 ¼ cups cake flour
1 tbsp baking powder
¾ tsp salt
1 cup cold grated butter
1 tbsp lemon zest
2–3 tbsp fresh lemon juice
1 cup fresh raspberries
Lemon Curd Filling
2 eggs + 2 egg yolks
½ cup sugar
¼ cup fresh lemon juice
1 tbsp lemon zest
4 tbsp butter
Raspberry Drizzle
2 cups raspberries (fresh or frozen)
½ cup sugar
1–2 tbsp lemon juice
2 tbsp water
Frosting (Lemon or Vanilla Buttercream)
1 cup unsalted butter, room temperature
3–4 cups powdered sugar
2 tbsp milk or coconut milk
1–2 tsp vanilla extract
pinch of salt
optional: 1 tbsp lemon zest
Instructions
1. Prep the Cake Pans
Preheat oven to 350°F. Grease and line three 6-inch cake pans or two 8-inch pans with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk together eggs, egg whites, coconut milk, melted butter, vanilla, lemon zest, and lemon juice until fully combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together cake flour, sugar, baking powder, and salt.
4. Add Butter to Dry Ingredients
Add grated cold butter into the dry mixture. Work it in with your hands until pea-sized crumbs form.
5. Combine Batter
Slowly add wet ingredients into dry ingredients. Mix just until combined — do not overmix.
Gently fold in fresh raspberries.
6. Bake
Divide batter evenly between prepared pans. Bake for 22–27 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 15 minutes, then transfer to a cooling rack to cool completely.
7. Make the Lemon Curd
In a saucepan over low heat, whisk together eggs, yolks, sugar, lemon juice, and lemon zest.
Stir constantly until thick enough to coat the back of a spoon.
Remove from heat and whisk in butter until smooth and glossy.
Cool completely before using.
8. Make the Raspberry Drizzle
In a small saucepan, combine raspberries, sugar, lemon juice, and water.
Simmer over medium heat until berries break down and mixture thickens slightly.
Strain if desired for a smooth drizzle. Let cool completely.
9. Make the Frosting
Beat butter until light and fluffy. Gradually add powdered sugar, milk, vanilla, and salt.
Mix until smooth and creamy. Adjust consistency with more sugar or milk if needed.
10. Assemble the Cake
Place first cake layer on a serving plate.
Spread a layer of lemon curd, then add next layer.
Repeat if using three layers total.
Apply a thin crumb coat of frosting and chill for 30 minutes.
Finish with final frosting layer — smooth or textured as desired.
11. Finish
Drizzle raspberry sauce over the top and allow it to gently drip down the sides.
Slice and serve slightly chilled or at room temperature.
Tips for the Best Lemon Raspberry Cake
Toss raspberries lightly in flour before folding into batter
Don’t overmix once raspberries are added
Fully cool lemon curd before assembling
Chill cake before slicing for cleaner layers
Add raspberry drizzle right before serving
Frequently Asked Questions
Can I use frozen raspberries?
Yes — add them frozen directly into the batter.
Can I make this cake ahead of time?
Yes, bake layers a day ahead and assemble before serving.
What frosting works best?
Vanilla buttercream or lemon buttercream both work beautifully.
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If you loved this lemon raspberry cake and want to recreate the cozy baking moment at home, I’ve rounded up a few of my favorite essentials I use when making cakes like this.
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Looking for More Bakery-Style Cakes?
If you love elegant, bakery-inspired layer cakes, you might also enjoy:
This cake sits beautifully in my monthly baking series — each one inspired by seasonal flavors, simple celebration moments, and classic bakery-style techniques that feel timeless, fresh, and always a little special.
