Individual lemon bundt cakes topped with lemon italian meringue buttercream and lemon curd
Individual lemon bundt cakes topped with lemon italian meringue buttercream and lemon curd
Individual lemon bundt cakes topped with lemon italian meringue buttercream and lemon curd
Individual lemon bundt cakes topped with lemon italian meringue buttercream and lemon curd

Lemon bundt cakes

£25.00

Pretty lemon bundt cakes bursting with zesty lemon flavour and made with yoghurt for a tender, melt-in-the-mouth texture. Finished with a swirl of lemon Italian meringue buttercream and a dollop of tangy lemon curd, each bite is bright, fresh and delicious.

Six individual bundt cakes - each approximately 10cm in diameter.

Pretty lemon bundt cakes bursting with zesty lemon flavour and made with yoghurt for a tender, melt-in-the-mouth texture. Finished with a swirl of lemon Italian meringue buttercream and a dollop of tangy lemon curd, each bite is bright, fresh and delicious.

Six individual bundt cakes - each approximately 10cm in diameter.

  • Wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin), Caster sugar, Yoghurt (milk), Eggs, Butter (milk), Granulated sugar, Vegetable oil, Milk, Water, Lemons, Lemon curd (sugar, lemon juice, whole eggs, butter (milk), tapioca starch), Vanilla extract (water, ethanol, cane sugar, vanilla bean extract), Baking powder (raising agents (disodium diphosphate, sodium hydrogen carbonate), rice flour), Bicarbonate of soda (raising agent (sodium hydrogen carbonate)), Sea salt (anti-caking agent: sodium ferrocyanide).

  • A few tips to help you enjoy your bundt cakes at their best:

    • Transfer the cakes into an airtight container and store them in the refrigerator

    • Please consume within 2-3 days of collection

    • For the best flavour and texture, take the cakes out of the refrigerator one to two hours before serving to allow them to come to room temperature

    • Freezing is not recommended, as it may affect the texture of the frosting