Juicy Lemon Cake

Our juicy lemon cake was made for people who want something different. Many cakes are very sweet. We wanted to make one that feels fresh and bright. So we chose lemon. We added real NFC lemon juice. It is not from concentrate. This gives a more natural taste, like fresh lemon. We put 10% lemon juice into the batter. We also added a little bit of imported lemon zest. This makes the lemon flavor strong and full of layers.

Our R&D team worked hard to get the sweet and sour taste just right. They tested the recipe 17 times. Finally, they found the right balance. The sugar level is 52°Bx, and the acidity is pH 5.2. When you take the first bite, you taste the sour lemon. It wakes up your mouth. Then the sour goes away, and a little milky sweetness comes after. It feels clean and not heavy. One of our clients runs a coffee shop. She sells this cake with iced American coffee. Her customers love it.

The color of this juicy lemon cake is natural. We did not use artificial lemon yellow color. The yellow comes from egg yolks and a little beta-carotene. When you cut the cake, you can see small pieces of lemon zest inside. They give a little crunch, which is fun to eat. We use a three-layer packaging material. It blocks oxygen and moisture well. Each cake has a net weight of 55 grams. It can stay fresh for 150 days at room temperature. If you like cakes with a sour taste, this one is for you.