Lemon Cake 205 g (Gluten-Free)
Lemon aroma in a cake comes from the zest, not the juice. The volatile oils that carry the aroma sit in sacs in the outer layer of the peel; the juice holds acid and sugar but almost no aromatic compounds. That is why grated zest is decisive in lemon cake recipes.
Acidity performs a separate function. It cuts sweetness at the level of perception and keeps the cake from feeling heavy; the same amount of sugar reads as less sweet in a lemon cake than in a plain one. That makes lemon cake one of the few fresh-tasting options on a dessert menu — a balancing item beside rich chocolate desserts in particular.
Shelf life and storage conditions
- Shelf Life
- 6 months frozen (-18 °C) · 15 days after thawing
- Storage Conditions
- Keep frozen at -18 °C. Once thawed, store at +4 °C and consume within the stated shelf life.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The volatile oils carrying the aroma sit in the lemon zest, which makes grated peel decisive in the recipe.
- Acidity cuts sweetness at the level of perception and keeps the cake from feeling heavy.
- One of the few fresh-tasting options on a dessert menu.
- It works as a balancing item beside rich chocolate desserts.
Where To Use It
- With tea and coffee
- Café and patisserie displays
- Gluten-free dessert menus
- Breakfast tables
- Summer menus and cool service
- Takeaway and online sales
Wholesale Ordering & Storage
Variety of profile increases dessert sales; carrying rich and fresh options together brings more than one order from the same table. Keep frozen at -18 °C. Once thawed, store at +4 °C and consume within the stated shelf life. Shelf life: 6 months frozen (-18 °C) · 15 days after thawing.
Frequently Asked Questions
Where does the lemon aroma come from?
The zest. The volatile oils carrying the aroma sit in the outer layer of the peel; the juice holds acid and sugar but almost no aromatic compounds.
Why does it read as less sweet?
Acidity cuts sweetness at the level of perception, so the same amount of sugar reads as less sweet in a lemon cake.
Where should it sit on the menu?
Beside rich chocolate desserts. A fresh profile balances the menu and brings different orders from the same table.
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