Lemon Cake Mix (165g Sample Mix - 6 portions)
Lemon Cake Mix (165g Sample Mix - 6 portions)
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Storage
Storage
We use minimal preservatives, so most products have a shelf-life of 5 days. We recommend freezing the items on receipt, unless they'll be used within a couple of days of delivery. All products have Best Before dates & storage instructions on the labels.
Cake mix sample packs are now bigger!
Each pack now contains 165g up from 125g which will make a 3 egg mix (6 portions)
Follow the recipe on the label or on the main product page here.
- This is a sample pack for the Panda Flour® Core Range Sample Bundle.
- Not for individual sale unless as part of an order including any full size flour or mix.
- Sample packs can be purchased in sets of 3 or above
Bright, zesty lemon cakes — low carb, gluten free, and no starches.
- 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 6 portions (165g Pack)
❄️ Freezer friendly — perfect for batch baking
♻️ Packaged in a recyclable, resealable bag
Batch guide:
➡️ 1 egg = 2 muffins
➡️ Full pack (8 eggs) = 16 muffin
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
- For extra zesty cakes add zest & juice of 1/2 an average unwaxed Lemon.
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
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
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.
Produced by The Panda Pantry Co
7 & 11, The Courtyard, 57 High St, NN29 7QE
This unit is a gluten-free facility.
