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How to Make a Lemon and Raspberry Scalloped Cake
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How to Make a Lemon and Raspberry Scalloped Cake

Difficulty Intermediate
Budget £10 - £30
Time 1 hr +
Share the love with this scrummy lemon and raspberry cake! Baked in a beautiful scalloped cake pan, create a layer cake with wow-factor, that doesn't need to be hidden under layers of perfect icing. Makes about 8-10 servings. Recipe by Wilton.

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Equipment

Products

How to make

Ingredients: 

 

For the Cake

1 lemon

290g plain flour

2 teaspoons baking powder

1/2 teaspoon salt

240ml milk

115g butter, softened

265g cups granulated sugar

1 teaspoon Vanilla Extract »

3 eggs

For the Icing

100g solid vegetable shortening

115g butter, softened

1 teaspoon Vanilla Extract »

750g sifted icing sugar

1 large punnet fresh raspberries, divided (about 180g)

Step-1

Preheat oven to 180°C. Grease scallop baking tins with Bake Easy Spray or butter

Step-2

 Zest lemon into small bowl. Reserve 1 teaspoon of zest for cake, and 1 teaspoon of zest for icing. Juice the lemon into another small bowl.

Step-3

 In medium bowl, sift together flour, baking powder and salt.

Step-4

 In another small bowl, stir together milk and 1 tablespoon lemon juice. Mixture will curdle slightly

Step-5

 In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and 1 teaspoon lemon zest; beat well. Add flour mixture to butter mixture alternately with milk mixture; beat until just combined. Divide evenly into prepared scallop tins

Step-6

Bake 17-20 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes in pan on cooling tray; remove and cool completely

Step-7

For icing, beat shortening and butter with electric mixer until light and fluffy. Add vanilla and reserved 1 teaspoon lemon zest; mix well. Gradually add sugar, 100g at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add ½ of the raspberries and beat at medium speed until light and fluffy

Step-8

 To assemble, cut the crowns off of each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake. Repeat with remaining cake layers. Garnish with remaining fresh raspberries

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