Mary Berry Lemon Loaf Cake

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Mary Berry Lemon Loaf Cake
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Lemon and yoghurt cake topped with a lemon icing and candied lemon strips.
My moist lemon sponge topped with lemon icing and lemon zest. Mary Berry queens of cake. Hand decorated. H.V.O. free. No artificial colours or flavours. Suitable for vegetarians.

    Lemon Yoghurt Cake (81%) ^Fortified Wheat Flour (Wheat Flour, Iron, Thiamin, Nicotinic Acid, Calcium Carbonate), Sugar, Whole Egg, Rapeseed Oil, Greek Style Yoghurt (9%) (Milk), Humectant: Glycerol; Unsalted Butter (Milk), Lemon Pulp (3%), Egg White, Cornflour, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Lemon Oil], Lemon Icing (17%) ^Sugar, Lemon Juice, Water], Candied Lemon Strips ^Lemon Peel, Glucose-Fructose Syrup, Sucrose, Preservative: Potassium Sorbate; Acidity Regulator: Citric Acid]
    For allergens, including Cereals containing Gluten, see ingredients in bold

    Typical valuesPer 100gApprox. per 1/8th (43g)
    Energy1651kJ710 kJ
    Energy393kcal169 kcal
    Fat15.8g6.8 g
    Of which Saturates3.0g1.3 g
    Carbohydrate57.8g24.9 g
    Of which Sugars36.1g15.5 g
    Protein4.2g1.8 g
    Salt0.34g0.15 g

    Preparation and Usage

    Remove outer packaging before cutting. Place cake on a firm surface. Hold the cake and with a long clean serrated sharp knife, cut the cake into slices using a sawing action. It is important to keep the knife clean between slices.


    • Suitable for Vegetarians

    Allergy advice

    • May Contain Nuts
    • This product does not contain nuts but is produced in a factory which uses nuts
    • Also may contain traces of Nuts<br>This product does not contain Nuts but is produced in a factory which uses Nuts


    • Free From Artificial Colours
    • Free From Artificial Flavours


    • Although every care has been taken to remove pips, some may remain.




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