Lemon Cake


  • 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