Lemon Raspberry Cake

Lemon Raspberry Cake
Beautiful Lemon and Raspberry Cake with scalloped edges. Perfect for any spring or summer gathering
Makes: 8-10
Skill: Easy

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Cake Ingredients

  • 1 lemon
  • 290g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 240ml milk
  • 115g butter, softened
  • 265g cups granulated sugar
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3 eggs


Icing Ingredients

  • 100g solid vegetable shortening
  • 115g butter, softened 
  • 1 teaspoon Wilton Pure 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.
  • 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 2

  • 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.

Step 3

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

Step 4

  • 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 5

  • 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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