Lemon curd is a great filling for lemon cake.
there is a lemon filling her on cc that is really good. it calls for real lemons and oranges. its really good. you should try it.
melody
In one lemon cake I made, I made strawberry whipped cream. I really didn't care for it. Then the next I made I just but lemon creamcheese frosting. Much better. I'll just use that. I think lemon curd or lemon pudding probably would be good. I think I'm weird and just like lemon filling with my lemon cake.
seedless fresh raspberry puree-
1 12oz bag of frozen berries, thawed
1/4 cup granulated sugar
1 to 2 tb cornstarch
2 tb raspberry chambord (liquor)- optional
thaw berries. puree in a blender. press through a sieve to remove seeds. slowly heat on the stovetop with the sugar. add just enough COLD water to the cornstarch to disolve it, add to berries. stir constantly until thickened to the consistancy you want it. cool completely, add chambord. if you use 2 tb cornstarch, it will be thick like jam.. and does not seep out like plain fresh fruit.
you could also do the same with fresh strawberries, peaches, blueberries etc. yum. top with whipped cream for a "light" refreshing dessert 
What is lemon curd? Is it a pie filling, or a pudding. In Canada we have Shriff brand lemon pie filling. For the Canadians on here, is that what lemon curd is?
Lemon curd is just that, curd. Its like a filling or custard, but its got more lemon juice, zest and butter in it. It is made by combining eggs, sugar, juice, zest, and butter. Then it is cooked. I've seen it made with lime and oranges. I almost think you can make with any fruit. I don't have a recipe for it because I've always bought premade. I should try to make. I'm sure a quick internet search would give you multiple recipes.
My favorites are raspberry filling, strawberry filling, lemon curd, and lime curd. All of those go great with lemon cake! 
Here's the one I use:
3 tablespoons lemon zest
1/2 cup fresh lemon juice (2 to 4 lemons)
1 1/2 cups sugar
8 tablespoons butter
3 eggs, lightly beaten
2 egg yolks, lighty beaten
In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.
Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.
Add butter and stir until it has melted and combined.
Remove from heat and cool to room temperature.
Beat eggs into cooled lemon mixture until well blended.
Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.
Remove from heat.
Cover and refrigerator at least 1 hour.
My favorite and most requested is lemon curd mousse.
Thanks
julia
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