Panda Flour® Lemon Cake Mix (450g - 16 portions & 900g - 32 portions)

Bright, zesty lemon cakes — low carb, gluten free, and no starches.

1. Bake your own light, fluffy Lemon Cakes with this easy-to-use mix. Perfect for cakes, cupcakes or traybakes — naturally low carb and diabetic-friendly, with no starches, gums or gluten.

🍋 Makes up to 16 portions (450g Pack) / 32 portions (900g Pack)
❄️ Freezer friendly — perfect for batch baking
♻️ Packaged in a recyclable, resealable bag

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Panda Cake Mix Instructions

How to use (1 egg batch - 2 portions)

Dry Ingredients - 55g Panda Cake Mix

Wet Ingredients
1 medium egg
35g soured cream (or tinned coconut milk for dairy free)
20g olive oil or melted butter
½ tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 2 cases
Bake at 180°C fan oven for  30 - 35 minutes.

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How to use the sample pack (3 egg batch - 6 portions)

Dry Ingredients - 165g Panda Cake Mix

Wet Ingredients
3 medium egg
105g soured cream (or tinned coconut milk for dairy free)
60g olive oil or melted butter
1- ½ tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 6 cases
Bake at 180°C fan oven for  30 - 35 minutes.

Alternatively bake for 40 - 45 minutes as a cake in a 6 - 7 inch tin

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How to use half pack (4 egg batch - 8 portions)

Dry Ingredients - 225g Panda Cake Mix

Wet Ingredients
4 medium egg
140g soured cream (or tinned coconut milk for dairy free)
80g olive oil or melted butter
2 tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 8 cases
Bake at 180°C fan oven for  30 - 35 minutes.

Alternatively bake for 40 - 45 minutes as a cake in a  8 - 9 inch tin

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How to use full pack (8 egg batch - 16 portions)

Dry Ingredients - 450g Panda Cake Mix

Wet Ingredients
8 medium egg
280g soured cream (or tinned coconut milk for dairy free)
160g olive oil or melted butter
4 tsp Vanilla Essence

Whisk wet ingredients first, then fold in the cake mix.
Divide into muffin 16 cases
Bake at 180°C fan oven for  30 - 35 minutes.

Alternatively bake for 40 - 45 minutes as a cake in 2 x 8 - 9 inch tins or as a large tray bake.

Ingredients: Erythritol, Panda Flour® (Bamboo Fibre, Coconut Flour, Psyllium Husk), Gluten Free Baking Powder (Disodium Diphosphate, Sodium Bicarbonate, Rice Flour), Dehydrated Lemon, Stevia Extract. For allergens, see ingredients in bold

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Typical Nutritional info — mix only per 100g:
77 kCal / 1.3g Fat (of which saturates: 1g) / 64g Carbohydrates (of which sugars: 2.6g / of which polyols 55g = Net Carbs 9g) / 2.6g Protein / 22.3g Fibre / 3.4g Salt

Typical Nutritional info — prepared & baked per portion:
149 kcal / 13.4g Fat (of which saturates: 4.2g) / 15.4g Carbohydrates (of which sugars: 0.9g / of which polyols 12.8g Net Carbs 2.6g) / 3.7g Protein / 5.3g Fibre / 0.9g Salt

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Storage:
Store the dry mix in a cool, dry place. Cooked cakes can be frozen (wrap well) or kept in the fridge for up to 4 days.

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Produced by The Panda Pantry Co
7 & 11, The Courtyard, 57 High St, NN29 7QE
This unit is a gluten-free facility.