My Lemon Cake Baking Mix

Organic baking mix for delicious lemon cake with extra lemony glaze

If life gives you lemons, turn them into a cake! With the organic baking mix My Lemon Cake, you can easily prepare fluffy lemony cakes or muffins by the stir of a spoon. Thanks to real lemon zest, the lemon cake gets an extra fruity flavor and is topped by an extra lemony glaze.

By the way: My Lemon Cake is not only organic, vegan and gluten-free, but also climate-neutral! For further information, please click here.

Content: 500g

BAKING MIX:
rice flour*, raw cane sugar*, corn starch*, corn flour*, sweet lupine flour*, 1,3 % lemon juice powder*, 0,4 % lemon zest*, 0,1 % lemon oil*, salt, raising agent:
sodium hydrogen carbonate; thickening agent: locust bean gum*, acidifier: potassium tartrates¹; emulsifier: lecithin* (sunflower*).

LEMON GLAZE:
icing sugar*, 0,1% lemon oil*.

(May contain traces of soy, cellery, mustard, and nuts.)

*from controlled organic agriculture
¹pure tartar

Contains the following allergens: lupine, corn

Nutritional values per 100 g final product
Energy	1425 kj / 339 kcal
Fat	11 g
Carbohydrates	57 g
of which sugar	30 g
Fibre	1,2 g
Protein	2,3 g
Salt	0,46 g

Eggs	not contained	Milk	not contained
Fish	not contained	Crustacean	not contained
Mollusc	not contained	Gluten	not contained
Lupine	contained	Sesame	not contained
Nuts	may contain traces	Peanut	not contained
Cellery	may contain traces	Soy	may contain traces
Mustard	may contain traces	Corn	contained

Preparation

For your lemon cake, you additionally need:

300ml soy drink
100g soft margarine
1 tbsp (15ml) water or lemon juice for the glaze
loaf pan (20-25cm)
mixer with a whisk

Preparation

Preheat the oven to 180°C air circulation or top/bottom heat and thoroughly oil your loaf pan.
Put the baking mix with the soy drink and the margarine into a mixing bowl and shortly mix everything with your mixer with a whisk on low speed. Continue on high speed until you get a smooth dough (about 2 minutes). Pour the dough into the loaf pan and smoothen it out a bit.
Bake the lemon cake on the lowest rack for about 50 minutes at 180°C air circulation or 60 minutes at 180°C top/bottom heat. At the end of the baking time, test with a skewer: if the dough still sticks to the skewer when putting it in the middle of the cake, bake for a bout 5 more minutes before testing again.
Let the cake rest for 15 minutes in the loaf pan on a rack, then carefully remove it from the loaf pan. For the lemon glaze, mix the powdered glaze with 1 tbsp of water or lemon juice and pour it over the cake when it’s still warm. Let it cool down completely on the rack.

Note:

You can also prepare the lemon cake with other plant-based drinks. However, please note that the consistency might be a bit different. We therefore recommend soy drink for the preparation of the lemon cake.