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A light lemon sponge, drizzled with lemon syrup and decorated with lemon icing
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Defrost at room temperature in film for approximately 4 hours. Once defrosted do not re-freeze. Store in an airtight container and consume within 5 days.
Warm this lemon drizzle cake and serve with a teaspoon of lemon curd and a scoop of ice cream or clotted cream. Add an almond biscuit if you're feeling extra special.
Sugar, Wheat Flour, Butter [Milk], Pasteurised Free Range Egg, Pasteurised Lemon Juice (6.5%), Lemon Curd [Egg, Wheat] (6.3%), Raising Agents (Diphosphates, Potassium Carbonates), Lemon Oil.
Wheat Flour contains: Calcium Carbonate, Iron, Niacin, Thiamin.
Lemon Curd contains: Sugar, Water, Glucose Syrup, Margarine (Palm Oil, Rapeseed Oil, Water, Emulsifier (Mono- and Diglycerides Of Fatty Acids), Colours (Annatto, Curcumin), Natural Flavouring), Wheat Starch, Free Range Egg Powder, Modified Wheat Starch, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate)), Lemon Oil, Salt, Preservative (Acetic Acid).
Milk, Gluten, Egg
Energy KJ 1683, Energy Kcal 401, Fat (g) 18.5, Saturated Fats (g)11.3, Carbohydrates (g) 55.4, Sugars (g) 39.1, Protein (g) 4.4, Salt (g) 0.56
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The COOK Kitchen
Kent ME10 3HH
t: 01732 759000
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