Pink Lemonade Cake

Vintage looking cake of Two layers of vanilla & lemon sponges filled with vanilla diplomat cream and coated with American-style buttercream.
The buttercream is flavoured with fresh lemon juice plus a hint of rosewater and coloured using natural colourings. For some extra raspberry flavour, you can add a layer of homemade raspberry jam between the sponges!

Available cake sizes:

6" cake: about 10 portions
8" cake: about 14 portions

(Veg), No preservatives or artificial ingredients

*Available for local delivery only

*2 days' notice

Ingredients:
Butter, free-range eggs, unwaxed lemon zest, flour, sugar, cornflour, salt, cow's milk, baking powder, icing sugar, rosewater, lemon juice, raspberry powder (colouring), fresh raspberries.

Allergy advice:
Contains Wheat (Gluten), dairy & eggs.
Please note: May contain traces of nuts, soya and peanuts.

Storage instructions:
Keep refrigerated and consume within 3 days.


Serving suggestions & cutting the cake:

For maximum flavour and a soft, moist texture we recommend removing the cake from the fridge about 30 minutes before serving.

The buttercream may stick to the knife when slicing the cake. To ensure neat slices, simply dip the knife in a jug of hot water then wipe with a clean kitchen cloth regularly between cuts.