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Lemon Cake Recipe

Gluten free cake mix contents in a bowl
This simple yet extremely lemony loaf cake recipe is made using our super versatile Sponge  Mix. And of course it's gluten free too.

1x Honeybuns Sponge Cake Mix
2x free range eggs
170g butter, melted
1 tsp lemon oil 
Zest of 1 lemon, juice of 1 lemon
1 tbsp granulated sugar

Baking time: 45 mins at 170°C / 325°F / Gas 3.

For the topping - Mix the juice of 1 lemon with 1 tbsp of granulated sugar. Stir well and set aside.

For the cake you will need a 1lb loaf tin brushed with melted butter. Empty the Cake Mix packet contents to a mixing bowl with 2 free range eggs, the melted butter, zest of 1 lemon and  1 tsp lemon oil. Whisk (electrical or hand) until a smooth batter is formed. Spoon the mixture into the loaf tin and pop in the oven. Bake for 45 minutes or until a skewer comes out clean.  

When the cake comes out of the oven, prick all over with a fork quite deeply and then whilst cake is warm, spoon the topping over.

Delicious served warm with a gurt dollop of creme fraiche.

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