A lemon cake with a sweet citrus sponge made with lemon oil & bound together with lashings of lemon butter cream.
What's in the mix?
The sponge is infused with natural lemon oil and made with free range eggs to create a light and fluffy citrus cake. Natural lemon oil is also used in the buttercream and white chocolate is drizzled on top.
English butter is infused with natural lemon oil to create a delicious thick and sweet citrus buttercream which holds the lemon cake together.
How do I look?
Our Lemon Cake has a light and golden sponge full of sweet citrus flavour from the natural lemon oil and juice running through it. It is bound together with lashings of lemon oil butter cream and has a pretty drizzle effect on top creating a pretty lemon drizzle cake.
|Product||Serves||Pack Weight||Cake Diameter||Cake Depth||Ambient Shelf Life|
|Lemon for 8||8||1kg ℮||17.00cm||8.00cm||10 days|
|Lemon for 16||16||1.6kg ℮||24.00cm||8.00cm||10 days|
Have you tried?
Sugar, self raising flour (wheat flour, raising agents (sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamin, margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), free range eggs, butter (milk), white chocolate (sugar, cocoa butter, milk powder, emulsifier (soya lecithin), vanilla flavouring, natural lemon flavour, colour (curcumin).
ALLERGENS IN BOLD. Made in a bakery where almonds and walnuts are used.
All of our cakes are baked in the same kitchen and although we do all we can to minimise the risk of cross-contamination we cannot 100% guarantee this.