Method
- In a mixing bowl add the Middleton Gluten Free Multi Sponge & Muffin Mix.
- Add the butter, egg, lemon flavouring & lemon juice and slowly mix for 30 seconds.
- Scrape down then mix for 2 min on medium speed.
- Add the mix to a greased baking tin approx. 200mm x 260mm x 50mm deep (rectangle tin).
- Bake for approximately 40-45 mins and allow it to cool.
- Once cool, slice cake in half and spread with the lemon curd. Make the lemon glaze with the icing sugar and lemon juice. Keep a 5th of the mix to one side and add the yellow colouring and add to a piping bag.
- Spread the rest of the lemon glaze over the top of the cake leave for 5 mins then drizzle the icing in the piping bag over the top.
- Allow icing to set before cutting.
Chef’s Tip:
Cooking times and temperatures may vary depending on type of oven used.