My mum developed a dairy allergy a few years ago so I wanted to give her something yummy for mothers day - you cant tell this is dairy free at all.
Preheat the oven to 190 degrees and prepare a 23cm spring form cake tin (grease and line with parchment).
Cream 250g of the dairy free spread and caster sugar until pale and fluffy (about 5mins).
Add the eggs one at a time, beating after each addition.
Add 1 tsp of vanilla extract and the zest of 2 lemons, beat to incorporate.
Mix the flour, baking powder and salt together and then sift into the mixture. Mix.
Add the soy milk and mix well.
Spoon into prepared tin and bake for about 45 - 50 mins, until golden and springy to the touch (when a skewer is inserted into the cake it should come out clean).
Whilst the cake is baking prepare the syrup by mixing the juice of two lemons with 100g of icing sugar (if the sugar wont dissolve pop in the microwave for 20 seconds and give it a good stir).
As soon as the cake is removed from the oven puncture all over with a skewer and pour over the syrup. Allow to cool for 15 minutes before removing from the tin and allowing to cool completely on a rack.
To make the glaze mix the zest and juice of one lemon with 150g icing sugar, 1 tbsp of dairy free spread and 1 tbsp of lavender flowers. Pop in the microwave for 20 seconds to melt the spread and then mix well.
Once the cake has completely cooled spread over the glaze and enjoy!
Don‘t worry if the mixture looks like its going to split, it will come back together when you add the flour.
If the glaze comes out to thick mix with a small amount of hot water
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.