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Dairy-free lemon drizzle cake recipe

144 ratings

Lemon drizzle cake is a classic for good reason. This dairy-free lemon drizzle cake recipe means everyone can enjoy - the all-in-one cake mixture is blitzed together in minutes and the finished cake is soaked in a lemon sugar crust for an easy weekend bake or simple dessert served with berries. See method

Serves 10
10 mins to prepare and 40 mins to cook, 1 hr to cool
350 calories / serving
Dairy-free

Ingredients

2 large lemons, zested, 1 juiced
300g granulated sugar
200g free from sunflower spread, plus extra for greasing
3 large eggs
200g self-raising flour
½ tsp baking powder
Raspberries, to serve (optional)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1470kj
350kcal 18%
Fat
17g 24%
Saturates
4g 19%
Sugars
32g 35%
Salt
0.5g 8%

of the reference intake
Carbohydrate 49.2g Protein 4.4g Fibre 0.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Base line a loose-based 20cm-deep round cake tin with nonstick baking paper and grease with a little of the sunflower spread.
Put 200g of the sugar, the sunflower spread, eggs, flour, baking powder and lemon zest in a food processor and blend until just smooth and combined. Spoon the cake batter into the prepared tin and level the surface. Bake for 40 mins or until well risen, firm and pale golden brown. Remove from the oven and cool in the tin for 5 mins.
Mix the lemon juice with the remaining sugar. Skewer the cake all over within the tin to make holes for the drizzle seep through. Gradually spoon the lemon sugar over the sponge, letting it sink into the holes. Allow to cool completely in the tin before serving, with raspberries if you like.

See more Dairy-free recipes