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
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.
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
- 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.
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