Posted 20 hours ago

Betty Crocker Zesty Lemon Cake Mix, 425g

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Whenever baking a gluten-free cake recipe, I recommend using a good quality brand that will likely be a blend of different flours like rice, or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent where you need self-raising flour.

I used lemon cream cheese frosting for this cake post.It was perfect with the right amount of sweetness and tartness. To make it, add butter and cream cheese into a bowl and whisk for 1 minute. Add icing sugar and lemon extract and mix till fluffy. It's then ready for use. Butter:Always use unsalted butter when baking. The amount of salt in salted butters can vary between brands.So I sat on this Lemon Cake recipe for a couple of months until an adequate amount of time had passed. And finally, I’m sharing it! – Nagi x Lemons:You will need about 3 to 4 medium lemons to have enough zest and lemon juice for the cake and frosting. Oven too hot: Oven temperature is crucial to a good result. Your oven may be running hotter than the dial suggests, meaning the cake rose too fast to support its own weight. This is often the cause when a cake sinks in the middle.

If not filled or covered in frosting, you can store lemon cake on the countertop for up to 3 days. Just wrap it in clingfilm and leave it on the worktop.If frosted or filled with icing, you should store it in the fridge. This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!If you want to give homemade chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string. Make The Cake:

I haven't tried making this recipe with gluten-free flour yet but you could certainly give it a go. For better results, let the cake cool completely at room temperature, and then refrigerate for 1-2 hours. For the lemon cake frosting, I used my homemade cream cheese frosting but scaled it up and swapped out the vanilla extract for fresh lemon juice. I suggest starting with 1 tablespoon of lemon juice in the frosting, then adding more if desired.British people adore their afternoon tea cream, and this is one recipe to impress all your guests. Homemade goodies can never be beaten, that's for sure. I like using lemon in most of my baking, whether it's just lemon extract, zest or juice. One can never go wrong with it. It gives a fresh zesty flavour even to the most boring food.

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