Zingy Lemon Cake Mix

A zingy lemon flavour sponge mix

Serves 12

Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Maize Starch, Dextrose, Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate), Tapioca Starch, Emulsifiers (Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Propylene Glycol Esters of Fatty Acids, Calcium Stearoyl-2-Lactylate, Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium, Potassium and Calcium Salts of Fatty Acids), Concentrated lemon Juice Powder (0.5%), Maltodextrin, Skimmed Milk Powder, Stabilisers (Xanthan Gum, Diphosphates), Flavouring, Acid (Citric Acid), Colour (Carotenes)

Additional Information

  • Just add eggs, oil, milk & icing/filling
  • 100% natural flavours & no artificial colours
  • Suitable of vegetarians

Allergy Advice

For allergens, including Cereals containing Gluten, see ingredients in bold.

May also contain Celery, Egg and Soya.

Storage Instructions

Store in a cool dry place

Typical Values Per 100g Per slice (60g) as prepared
Energy (kJ) 1556 kJ 935 kJ
Energy (kcal) 371 kcal 223 kcal
Fat (g) 16.5g 9.9g
of which – saturates (g) 2.8g 1.7g
Carbohydrate (g) 48.9g 29.4g
of which – sugars (g) 24.8g 14.9g
Fibre (g) 1.1g 0.7g
Protein (g) 6.2g 3.7g
Salt (g) 0.63g 0.38g

This pack makes a cake with 12 portions

Per slice (60g) as prepared

  • Energy
    935kJ
    223kcal
    11%
  • Fat
    9.9g
    14%
  • Saturates
    1.7g
    9%
  • Sugars
    14.9g
    17%
  • Salt
    0.38g
    6%


of an adult's Reference Intake†
Per 100g (as prepared): Energy 1556kJ/371kcal
†Reference Intake of an average adult (8400kJ/2000kcal)
To make Mr Kipling exceedingly moist and fluffy Zingy Lemon Cake, you will need:
3 medium eggs
100ml vegetable oil
145ml semi-skimmed milk
Icing/filling (optional)
Mixing bowl
Measuring jug
2 greased and lined 8” (20.5cm) round sandwich cake tins
Electric hand whisk

20-25 Minutes to Bake
Preheat oven to 180°C/160°C Fan/Gas 4
Step 1. In a jug, blend the eggs, milk & oil.
Step 2. Place the Kipling Zingy Lemon cake mix into a bowl, pour in the egg, milk and oil and gently mix then whisk for 1 minute until smooth and creamy, Do Not Over Mix.
Step 3. Pour cake mix evenly between the two prepared sandwich tins and with a spoon, bake in the centre of the oven for 20-25 minutes or until a skewer inserted into the sponge comes out clean. Cool on a wire rack.
To make your cake extra special why not drizzle with a lemon glaze. Blend 50g caster sugar with the juice of one lemon, while the cake is still warm, prick the top with a cocktail stick and drizzle the glaze all over the cake.

Top Tip
Fill, top or decorate with our exceedingly good icing for the most amazing results!

Serving Suggestion:
You can also use this mix to make 12 tray bake slices or 12-16 cupcakes

Available in major retailers