Single-Layer Lemon Raspberry Layer Cake for Small Gatherings
A single-layer lemon raspberry cake is exactly what you want when you need something beautiful and homemade without baking a three-tier showpiece. It’s sized for 6 to 8 people, which means no sad leftover cake sitting on the counter for a week.
The combination of bright lemon curd and fresh raspberries cut through the richness of the cream cheese frosting in a way that feels genuinely refreshing. It’s the kind of cake that works for a birthday brunch, a small dinner party, or honestly just a Tuesday when you want something worth making.
Getting the Most Out of Your Lemons
Fresh lemon juice and zest are non-negotiable here. Bottled lemon juice lacks the floral, slightly bitter edge that makes the cake taste bright rather than just sweet. Zest the lemons before you juice them — it’s much easier — and use a microplane or fine grater to get the yellow part only. The white pith underneath is bitter.
For the curd filling, you’ll need about 3 medium lemons total. Roll them firmly on the counter before cutting — it genuinely loosens the juice and you’ll get more out of each one.
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How to Split and Fill a Single Cake Layer
Splitting one cake layer into two halves is the move that earns this its "layer cake" title without the work of baking multiple pans. Let the cake cool completely — at least 1 hour — before you attempt this. A warm cake crumbles.
Use a long serrated bread knife and score a shallow line around the entire circumference first as a guide. Then saw gently with long, even strokes, rotating the cake as you go rather than pushing the knife through. A cake turntable makes this much easier, but a lazy Susan works too.
Storage and Make-Ahead Notes
- The lemon curd can be made up to 5 days ahead and kept refrigerated in an airtight container.
- The baked cake layer can be wrapped tightly in plastic wrap and stored at room temperature for 1 day, or frozen for up to 1 month. Thaw fully before splitting and assembling.
- Assembled cake keeps refrigerated, loosely covered, for up to 3 days. Pull it out 20 minutes before serving so the frosting softens slightly.
- Room temperature ingredients matter here — cold butter won’t cream properly, and cold eggs can cause the batter to curdle and look curdled. Set everything out 45 minutes before you start.
Single-Layer Lemon Raspberry Layer Cake for Small Gatherings
Cake
Lemon Curd
Cream Cheese Frosting
Assembly
- 🔪9-inch round cake pan
- 🥣Stand mixer or hand mixer
- ⚡Small heavy-bottomed saucepan (1-2 quart)
- 🍳Long serrated bread knife
- 🥄Fine-mesh strainer
- 📏Microplane or fine grater
- 🔧Offset spatula
- 🍰Cake turntable or lazy Susan (optional but helpful)
- 🫙Parchment paper
Make Lemon Curd
Make the lemon curd first so it has time to cool. Whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest in a small heavy-bottomed saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 8 to 10 minutes until the mixture thickens enough to coat the back of the spoon and holds a line when you drag your finger across it. Remove from heat immediately and stir in the butter cubes one at a time until fully melted.
Pour through a fine-mesh strainer into a small bowl, press plastic wrap directly onto the surface, and refrigerate for at least 1 hour until set.
Prep Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with a parchment paper circle, then grease the parchment as well.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
Beat the softened butter and granulated sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium-high speed for 3 to 4 minutes until the mixture is pale, fluffy, and noticeably increased in volume. Scrape down the sides of the bowl.
Add the eggs one at a time, beating for 30 seconds after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Build the Batter
Reduce the mixer to low speed. Add the flour mixture in three additions, alternating with the milk in two additions — flour, milk, flour, milk, flour.
Start and end with the flour mixture. Mix only until just combined after each addition; a few streaks of flour are fine at the last step.
Finish folding by hand with a spatula to avoid overmixing, which makes the cake tough.
Bake the Cake
Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake at 350°F for 25 to 28 minutes.
The cake is done when the top is lightly golden and springs back when gently pressed in the center, a toothpick inserted into the middle comes out clean or with just a dry crumb or two, and the edges have just begun to pull away from the sides of the pan. Don’t overbake — check at 25 minutes.
Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely, at least 1 hour.
Make the Frosting
Beat the softened cream cheese and butter together on medium-high speed for 2 minutes until smooth and fluffy. Add the sifted powdered sugar one half at a time, beating on low until incorporated, then increasing to medium.
Add the lemon juice and vanilla extract and beat for another minute until light and creamy. If the frosting feels too soft to spread, refrigerate it for 15 minutes before using.
Split the Cake
Once the cake is fully cool, place it on a cutting board or cake turntable. Score a shallow guide line around the equator of the cake with a serrated knife.
Using long, gentle sawing strokes and rotating the cake slowly, cut through the entire cake horizontally to create two even layers. Carefully lift the top layer off and set it aside.
Fill the Layers
Spread the raspberry jam in a thin, even layer over the cut surface of the bottom cake layer. Spoon about ⅓ cup of the cooled lemon curd over the jam and spread it gently to the edges, leaving a ½-inch border.
Arrange the 1 cup of fresh raspberries in a single layer over the curd. Carefully place the top cake layer back on, cut side down, and press very gently to set it in place.
Frost and Decorate
Apply a thin crumb coat of frosting over the top and sides of the cake with an offset spatula — don’t worry about it looking neat, it’s just to seal in crumbs. Refrigerate for 15 minutes.
Apply the remaining frosting in a smooth, even layer over the top and sides. Spoon the remaining lemon curd in a small mound or swoosh in the center of the top.
Arrange fresh raspberries over the curd. Refrigerate for at least 30 minutes before slicing to let everything set.
Per serving (1 slice (1/8 of cake)) — values are estimates
