Wheat Flour (with added Calcium, Iron, Niacin, Thiamin),
Sugar,
Maize Starch,
Dextrose,
Raising Agents (Monocalcium Phosphate, Sodium Bicarbonate),
Tapioca Starch,
Emulsifiers (Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Propylene Glycol Esters of Fatty Acids, Calcium Stearoyl-2-Lactylate, Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium, Potassium and Calcium Salts of Fatty Acids),
Concentrated lemon Juice Powder (0.5%),
Maltodextrin,
Skimmed Milk Powder,
Stabilisers (Xanthan Gum, Diphosphates),
Flavouring,
Acid (Citric Acid),
Colour (Carotenes)
Additional Information
- Just add eggs, oil, milk & icing/filling
- 100% natural flavours & no artificial colours
- Suitable of vegetarians
- 20-25 Minutes to Bake
Allergy Advice
For allergens, including Cereals containing Gluten, see ingredients in bold.
May also contain Celery, Egg and Soya.
Storage Instructions
Store in a cool dry place
| Typical Values |
Per 100g |
Per slice (60g) as prepared |
| Energy (kJ) |
1556 kJ |
935 kJ |
| Energy (kcal) |
371 kcal |
223 kcal |
| Fat (g) |
16.5g |
9.9g |
| of which – saturates (g) |
2.8g |
1.7g |
| Carbohydrate (g) |
48.9g |
29.4g |
| of which – sugars (g) |
24.8g |
14.9g |
| Fibre (g) |
1.1g |
0.7g |
| Protein (g) |
6.2g |
3.7g |
| Salt (g) |
0.63g |
0.38g |
This pack makes a cake with 12 portions
Per slice (60g) as prepared
of an adult's Reference Intake†
Per 100g (as prepared): Energy 1556kJ/371kcal
†Reference Intake of an average adult (8400kJ/2000kcal)
To make Mr Kipling exceedingly moist and fluffy Zingy Lemon Cake, you will need:
3 medium eggs
100ml vegetable oil
145ml semi-skimmed milk
Icing/filling (optional)
Mixing bowl
Measuring jug
2 greased and lined 8” (20.5cm) round sandwich cake tins
Electric hand whisk
20-25 Minutes to Bake
Preheat oven to 180°C/160°C Fan/Gas 4
Step 1. In a jug, blend the eggs, milk & oil.
Step 2. Place the Kipling Zingy Lemon cake mix into a bowl, pour in the egg, milk and oil and gently mix then whisk for 1 minute until smooth and creamy, Do Not Over Mix.
Step 3. Pour cake mix evenly between the two prepared sandwich tins and with a spoon, bake in the centre of the oven for 20-25 minutes or until a skewer inserted into the sponge comes out clean. Cool on a wire rack.
To make your cake extra special why not drizzle with a lemon glaze. Blend 50g caster sugar with the juice of one lemon, while the cake is still warm, prick the top with a cocktail stick and drizzle the glaze all over the cake.
Top Tip
Fill, top or decorate with our exceedingly good icing for the most amazing results!
Serving Suggestion:
You can also use this mix to make 12 tray bake slices or 12-16 cupcakes
Available in major retailers