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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How to make



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)


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


 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.


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


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


 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


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


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


 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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