Lemon Cake
Ingredients
- 2500 g Credi CR Cake Vanilla RSPO-SG 100%
- 875 g Egg 35%
- 750 g Liquishort Cake 30%
- 250 g Lemon zest 10%
Working method
- Approx. 1 hour and 45 minutes at approx. 160ºC
- After cooling, coat the cake with sugarwater flavoured with lemon juice. Divide the cake in desired size and finish with powdered sugar and lemon zest
- Fill the tin with the batter
- Mix all ingredients into a smooth batter. Approx. 2 minutes in the first stand and then approx. 3 minutes in the second stand. Mix the lemon zest into the batter
