Ultimate Lemon Drizzle Cake

Group Cake Mix
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Total Weight: 1.968
Group Decoration
Ingredient
KG
Granulated sugar
0.250
Lemon juice
0.075
Lemon Cream
1.000
Renshaw Sicilian Lemon Flavour Icing
0.280
Total Weight: 1.605

Cakes

  1. Place all cake ingredients into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Scale at 320g into 8” round cake tins.
  6. Bake at 180°C for approx. 30 minutes.

 

Assembly/Decoration

  1. Whilst the cakes are still warm gently dock and brush 100g of lemon sugar over the top of two of them.
  2. Using a piping bag fitted with a plain nozzle, pipe a 70g ring of Bakels Lemon Cream in the centre of one of the cake rounds.
  3. Using a plain piping nozzle, pipe 250g of Renshaw Sicilian Lemon Icing within and around the ring of Bakels Lemon cream.
  4. Place a second cake round on top and repeat the above two steps.
  5. Place the lemon sugared round on top to finish.

Bakels Lemon Compound can be substituted with 0.025kg of lemon juice

Group Cake Mix
Ingredient
KG
Multimix Cake Complete
1.000
Water
0.480
Vegetable oil
0.275
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Total Weight: 1.828
Group Decoration
Ingredient
KG
Granulated sugar
0.250
Lemon juice
0.075
RTU Lemon Cream Filling
1.000
Renshaw Sicilian Lemon Flavour Icing
0.280
Total Weight: 1.605

Cakes

  1. Place all cake ingredients into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Scale at 320g into 8” round cake tins.
  6. Bake at 180°C for approx. 30 minutes.

 

Assembly/Decoration

  1. Whilst the cakes are still warm gently dock and brush 100g of lemon sugar over the top of two of them.
  2. Using a piping bag fitted with a plain nozzle, pipe a 70g ring of Bakels Lemon Cream in the centre of one of the cake rounds.
  3. Using a plain piping nozzle, pipe 250g of Renshaw Sicilian Lemon Icing within and around the ring of Bakels Lemon cream.
  4. Place a second cake round on top and repeat the above two steps.
  5. Place the lemon sugared round on top to finish.

Bakels Lemon Compound can be substituted with 0.025kg of lemon juice

Group Cake Mix
Ingredient
KG
Multimix Cake Concentrate
0.250
Water
0.232
Vegetable oil
0.300
Egg
0.400
Cake flour
0.300
Sugar
0.450
Bakels Lemon Compound
0.048
Grated lemon zest
0.025
Total Weight: 2.005
Group Decoration
Ingredient
KG
Granulated sugar
0.250
Lemon juice
0.075
RTU Lemon Cream Filling
1.000
Renshaw Sicilian Lemon Flavour Icing
0.280
Total Weight: 1.605

Cakes

  1. Place all cake ingredients into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on slow speed.
  3. Scrape down.
  4. Mix for a further 6 minutes on medium speed.
  5. Scale at 320g into 8” round cake tins.
  6. Bake at 180°C for approx. 30 minutes.

 

Assembly/Decoration

  1. Whilst the cakes are still warm gently dock and brush 100g of lemon sugar over the top of two of them.
  2. Using a piping bag fitted with a plain nozzle, pipe a 70g ring of Bakels Lemon Cream in the centre of one of the cake rounds.
  3. Using a plain piping nozzle, pipe 250g of Renshaw Sicilian Lemon Icing within and around the ring of Bakels Lemon cream.
  4. Place a second cake round on top and repeat the above two steps.
  5. Place the lemon sugared round on top to finish.

Bakels Lemon Compound can be substituted with 0.025kg of lemon juice

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Cake

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