Dairy free Lemon drizzle cake

Posted on: July 22nd, 2013 by Isabels Free From

Enjoy our recipes of easy-to-make classic family cakes. This cake has a tangy lemon syrup drizzled poured over it whilst the cake still warm…GLuten free cakes

 

… The syrup infuses into the light sponge giving it an exquisite moistness and a delicious zinging lemon flavour.
 

Dairy free Lemon drizzle cake

Ingredients

125g Isabel’s batter mix or sponge cake mix 125g Dairy free spread 125g caster sugar 3 Free range eggs Grated rind of one lemon a few drops of vanilla essence (optional, but nice) 2 Tbsp of lemon juice 1 Tbsp water Syrup: 4 Tbsp of icing sugar Juice of one lemon

Method

1. Preheat the oven to 180C (350F) Gas Mark 4. Grease or line  with greaseproof paper mold a 2lb loaf tin. 2. Measure the flour mix, ground almond and baking powder in a large bowl and mix well. 3. In a separate bowl cream together the spread and sugar. Then add the eggs one at a time and beat well – don’t worry if the mixture looks a little bit curdled at this stage. 4. Place the dry ingredients into the egg and sugar mixture and beat well, until all the ingredients are combined. Add the lemon rind, juice and water and mix well. 5. Pour  the cake mixture  into the prepared tin and bake in the preheated oven for about 35-40 minutes, or until risen and golden brown. 6. To make the syrup, mix together the icing sugar and lemon juice in a sauce pan over medium heat. Stir until starts to bubble and turn syrupy. Take the cake out of the oven and prick the surface with a fine skewer, then spoon the syrup over the top. Leave the cake to cool down in the tin before serving.

 
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