everything free lemon drizzle cake

“Why is it called lemon drizzle cake, mummy?”

 

“Because you make lots of holes on the top and then drizzle over a delicious sticky, lemony, sugary syrup.”

 

“Mmm. For lunch I’d like a ham sandwich, a slice of lemon drizzle cake and a hot chocolate.”

 

Don’t mind if we do….

 

 

 

 

Recipe

225g Pure sunflower spread

225g golden caster sugar

4 heaped tsp Organ egg replacer mixed well with 8 tbsp water

225g Doves Farm self-raising flour

1 tsp xanthan gum

lemon zest

1 tbsp Oatly Oat milk

drizzle:

75g golden caster sugar mixed with juice of a lemon

 

Preheat oven to gas mark 4. Grease and line a loaf tin

Cream margarine and sugar and add egg replacer a bit at a time.

Stir slowly until fully mixed

Sift in flours, zest, milk and mix well.

Pour into cake tin and bake for 45 minutes.

Cool in tin but when its still warm prick top with a fork and drizzle over the sugar and lemon juice.

Cool completely to allow drizzle to absorb into cake before taking out of tin and gobbling up.

 

(recipe taken from the utterly brilliant the intolerant gourmet by Pippa Kendrick and tweaked to suit us)