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Lemon Cake


Sonnique Cream Cake Vanilla » 100% 2500 g
Egg 35% 875 g
Liquishort Cake 30% 750 g
Water approx. 22,5% 560 g
Lemon zest 10% 250 g
Working method
Method 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
Processing Fill the tin with the batter
Baking Approx. 1 hour and 45 minutes at approx. 160ºC
Finishing 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
BRC Halal Kosher RSPO Skal

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