Dairy-free lemon drizzle cake recipe
Created by The Tesco Recipes team
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 and 1 hour 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)
Each serving contains
- Energy
- 1470kJ 350.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 32g
of the Reference intake
Carbohydrate 49.2gProtein 4.4gFibre 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
