Lemon Slice

Sweet citrus sponge cake using natural lemon oil and juice to produce a beautiful light golden cake.

A light and sweet citrus sponge sandwiched together with natural lemon buttercream and drizzled with white chocolate on top.

Ingredients & allergens

Sugar, Self Raising Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin) Raising Agents (Sodium Bicarbonate, E500 And Calcium phosphate, E341i), EGG, Margarine [Vegetable Oil (Palm, Rapeseed), Water, Salt, Emulsifier (E471), Flavouring, Colours (E160b(I), E100)], Butter [MILK], Lemon Juice [SULPHITES], White Chocolate [Sugar, Whole MILK Powder, Cocoa Butter, Emulsifier (SOYA Lecithin (E322)), Natural Vanilla Flavouring], Lemon Extract, Rapeseed Oil.

ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.

Storage & Care

GET THAT SWEET SPOT

Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.

ROOM TEMP, BEST TEMP

Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.

KEEP IT FRESH

Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.

FREEZE FOR FUTURE JOY

Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.