Bright, tangy, and irresistibly moist, this Lemon Travel Cake is a citrus-infused delight designed for on-the-go indulgence. Made with fresh lemon zest and juice, this buttery pound cake has a tender crumb and a refreshing citrus aroma. Often finished with a light lemon glaze or dusting of powdered sugar, it stays fresh for days, making it the perfect treat for travel or gifting.

Prep

2 hrs 30 mins

Bake

55 mins

Total

3 hrs 25 mins

Yield

1 cake

Ingredients

Lemon Travel Cake
• RedMan unsalted Butter (melt and cool) | 68328 | 145g
• RedMan Fine Sugar | 1416 | 145g
• Eggs | 12088 | 4 pcs
• RedMan Cake Flour | 1208 | 140g
• RedMan Baking Powder | 62606 | 2g
• Lemon juice & zest | --- | 1 no.

Lemon Travel Cake - Syrup
• RedMan Fine Sugar | 1416 | 100g
• Water | --- | 100g
• Lemon skin | --- | 10g

Lemon Travel Cake - Royal Icing
• RedMan Royal Icing Mix | 1410 | 250g
• Lemon juice | --- | 60g

Instructions

**Lemon Travel Cake**
1. Whisk the eggs and sugar to fluffy.
2. Add in the cake flour and baking powder in 3 times.
3. Add in lemon juice, continues add in melt butter.
4. Bake in 180°C for 35 minutes, and cover with baking paper for another 20 minutes.

**Lemon Travel Cake - Syrup**
1. Boil the sugar and water, then add in lemon juice. Keep in chiller.

**Lemon Travel Cake - Royal Icing**
1. Whisk until thick and use.
2. Decorate with dried freeze raspberry.