Hi jovigirl- I've tried the raspberry filling both ways-- straight and mixed with the bc. Both are good, but I really prefer the straight--wonderful fruity flavor against the cake and then the bc "behind the scenes". I think the straight fruit jam would taste fab with the lemon cake! 
HTH
Robin
jovigirl - wow, I was just getting on to ask the very same question. I've gotten a request to do a lemon cake with raspberry filling and I've never tried a filling like that before - nor has anyone ever ordered a lemon cake from me before either...so this should be fun.
good luck with your cake - I do hope it tastes good. And, I look forward to seeing your creation!
try this....much tastier and you'll get a ton of compliments on how refreshing it is!
one 12 oz bag of thawed frozen berries
1/4 cup white granulated sugar
3 tb cornstarch
lemon juice to taste
thaw berries. puree in blender. press through a sieve to remove the seeds. put on medium heat on the stovetop, and add sugar and lemon juice. mix cornstarch with just enough COLD water to liquify it and then add to your fruit. stir constantly and bring to a simmer and until thickened. remove from heat and allow to cool. cover with plastic wrap touching the top to avoid a skin from forming and place it in the refrigerator to thicken and fully cool. if you'd like to put this in cake that will not be refrigerated for up to a day or two, add 2-3 tb or raspberry chambord liquor, which will act as a preserver...and will not change the flavor as it is made from the same fruit! add it when it has fully cooled.
this is a very thick puree and so it will not seep out of your cake (do a dam of icing at the edges to keep it in) and will NOT make your cake soggy like fresh fruit alone would. ...and in my opinion, much tastier than sweet preserves.
We have a market in Texas called HEB and they import a fruit spread from Canada in a small square jar. The raspeberry as well as the four berry jams are excellent for fillings. Perhaps you know of this product since you are located in Canada. The jams are loaded with fruit. If I can think of the name I will post but I really think they repack and relabel for HEB.
P.S. The Apricot and Pineapple are exceptional too.
Melysa thank you for the recipe!
I had bought a jar of seedless Black & red raspberry preserves, but I think I will try your recipe instead 
Cookie4, not too sure which one you were mentioning but I will keep an eye out.
I was thinking more on the lines of like a raspberry cream filling, but I'm just worried that it may be too sweet?
Thanks everyone!
I cook frozen mixed berries and reduce it down until it's thick. I mix some of this with vanilla buttercream until I get the taste that I want. You can store the remainder in a container and freeze it for future use. One box of frozen mixed berries goes a long way. It's pretty tasty and my friends love it.
Last week I found a recipe on CC (can't remember where-sorry) that was amazing.
Whip 1 qt of heavy cream with a box of instant vanilla pudding. Then add raspberry preserves (I used a lot, but add to your own taste) and mix well. It turned out soooo good!
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