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185 ml cake flour
7.5 ml baking powder
A pinch of salt
2 large eggs
125 ml castor sugar
60 ml canola or sunflower oil
60 ml hot milk
2.5 ml vanilla essence
1 ml lemon essence
Grated zest of 1 lemon
1 x 80 g packet lemon jelly
250 ml boiling water
1 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
125 ml sugar
5 ml vanilla essence
10 ml grated lemon zest
250 ml fresh cream
Mini cinnamon doughnuts and strawberries
60 ml Caramel Treat heated and mixed with 10 – 15 ml lemon juice or water to thin it down
Grease and line the base and sides of a 20 cm springform pan with baking paper. Preheat the oven to 180°C. Sift the flour, baking powder and salt together. Beat the eggs and the castor sugar until creamy and pale. Beat the oil, hot milk, vanilla essence and lemon essence together. Add the lemon zest. Add to the egg mixture and then to the dry ingredients. Mix in gently. Pour into the prepared springform pan and bake for 20 minutes or until skewer inserted comes out clean. Leave to cool in the pan. Turn out, remove paper and flip over onto the base of the pan. Cut a 65 cm long piece of baking paper and fold in three lengthways. Spray the one side with caking spray. Position around the cake and replace the ring with the sprayed side facing inside. Reclamp to secure.
Mix the jelly with the boiling water and leave to cool. Beat the cream cheese, sugar, vanilla and lemon zest together. Mix with the cooled jelly mixture. Whip the cream until stiff. Gently fold into the cream cheese mixture. Spoon on top of the prepared cake in the pan. Refrigerate until set. Release springform pan. Carefully pull the paper off and transfer cake to a serving plate using a spatula.
Decorate with doughnuts and strawberries. Drizzle with caramel.>
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