Bake-at-home lemon syrup cake
Firstly, we make the syrup by reducing lemon and orange juice with icing sugar until syrupy. The syrup comes in a sachet ready to drizzle over the cake after baking.
The cake is a simple, wholesome mix of free-range eggs, flour, lemon zest and sugar ready to bake at home from frozen or defrosted.
Icing mixture (cane sugar 95%, wheat starch), butter (cream), plain flour, egg, syrup [sugar, lemon juice, orange juice], lemon juice, baking powder, lemon zest.
DEFROSTED: preheat oven (FF) to 180 degrees and bake cake in the oven for 10 minutes, reduce the temperature to 150 degrees and bake for a further 30 minutes or until a skewer comes out clean.
FROZEN: Preheat oven (FF) to 160 degrees and bake cake for 50 minutes or until skewer comes out clean.
Pour half the syrup evenly over the warm cake, serve with cream or ice cream and drizzle with extra syrup.
Ovens vary, please adjust cooking times if necessary.