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Dairy-free lemon drizzle cake recipe

Dairy-free lemon drizzle cake recipe

85 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

  1. 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.
  2. 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.
  3. 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

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