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.

Made for us by our friends at The Handmade Cake Company.

Why isn’t this made at the COOK Kitchens? Nearly everything we sell frozen we make ourselves in our kitchens in Kent and Somerset. The few exceptions are where the set-up of our kitchens doesn’t allow us to make a dish as well as we’d want to (or at all). In these cases, we find someone who cooks like we do and specialises in the dish concerned. We sell these lines under the COOK brand because they’re made exactly as we would do them ourselves, if only we could.

The Handmade Cake Company, which is a bakery originally set up by our co-founder Ed’s parents, which they then sold to invest the proceeds in COOK (to read to story of COOK click here).

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.

Sub Ingredients

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