Lemon Raspberry Dream Layer Cake
Light lemon layers with creamy cheesecake filling, raspberry compote and lemon cream cheese frosting, finished with fresh raspberries and white chocolate curls.
Bobbie confirmed this is a no-bake chilled cheesecake filling, so the two raw eggs printed on the card are omitted. Bobbie's tips: use fresh lemon juice and zest; chill the cheesecake filling well so it spreads and holds its shape; let the raspberry compote cool completely so it doesn't melt the filling; chill the cake, then wipe your knife with a warm, wet cloth between cuts; room-temperature ingredients make a creamier frosting. Variations: blueberry lemon; mixed berry; melted white chocolate drizzle; mini layer cakes in jars or cupcake form; 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze without fresh fruit up to 2 months, thaw overnight in the fridge and add fresh raspberries and lemon drizzle before serving.
Ingredients
Lemon cake layers
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
Cheesecake filling
- 24 oz (3 packages) cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
Raspberry compote
- 3 cups fresh or frozen raspberries
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Lemon cream cheese frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
Toppings
- Fresh raspberries
- White chocolate curls or shavings
- Lemon zest
- Lemon drizzle (optional)
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Method
- 1
Make the lemon cake layers: preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Whisk the flour, baking powder, baking soda and salt. In another bowl, beat the butter, sugar and oil until light and fluffy. Add the eggs one at a time, then mix in the lemon juice, lemon zest, vanilla and buttermilk. Gradually add the dry ingredients and mix until just smooth. Divide evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- 2
Make the cheesecake filling: beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, lemon juice and lemon zest. Mix until creamy and well combined. Chill for at least 1 hour before assembling.
- 3
Make the raspberry compote: in a saucepan, combine the raspberries, sugar, lemon juice, cornstarch and water. Cook over medium heat, stirring constantly, until thickened and glossy. Remove from heat and let cool completely.
- 4
Make the lemon cream cheese frosting: beat the butter and cream cheese until smooth. Add the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat until light and fluffy.
- 5
Assemble the cake: place one cake layer on a stand. Spread a layer of cheesecake filling. Add a layer of raspberry compote. Repeat with the remaining layers, finishing with a cake layer on top.
- 6
Frost the cake: frost the top and sides with lemon cream cheese frosting. Smooth the sides and top.
- 7
Add the lemon drizzle (optional): whisk together 1 cup powdered sugar, 2–3 tbsp lemon juice and 1 tsp lemon zest. Drizzle over the top, letting it drip down the sides.
- 8
Decorate: pipe frosting swirls on top. Add fresh raspberries, white chocolate curls and lemon zest.
- 9
Chill and serve: refrigerate for at least 1 hour before serving. Slice with a warm, clean knife for perfect slices.
Get this in a pack
Lemon Raspberry Dream Layer Cake is printed in Signature Cakes & Cheesecakes
11 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 147”. Written up by Bobbie's Kitchen · Updated 26 October 2026