Ingredients

The following ingredients have 4 Servings
  • 300 ml (1 1/4 cups) dairy free milk ((soy, almond etc...))
  • 1 tbsp lemon juice
  • 150 g (3/4 cup) dairy free margarine
  • 3 tbsp golden syrup ( or use agave or maple syrup (maple will make a slightly less sweet cake))
  • Zest of 2 lemons
  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 150 g (1/2 cup) granulated sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda ((baking soda))
  • 150 g (3/4 cup) dairy free margarine
  • 400 g (3 1/3 cups) powdered icing sugar ((confectioner's sugar))
  • 3 tbsp lemon juice
  • 100 g (3/4 cup) powdered icing sugar
  • 1-2 tbsp lemon juice
  • Yellow food colouring

Instruction

  • Preheat the oven to 180° C/160° C fan (350F). Lightly grease 3 x 6" baking pans or 2 x 20cm/8" round baking pans.
  • Stir the lemon juice into the milk and set aside.
  • In a pan over a medium heat, melt the dairy free margarine and syrup together. Set aside to cool slightly.
  • Sieve the flour, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
  • Pour the milk, melted margarine mixture and lemon zest over the flour mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes (for 2 x 20cm/8") or 25-30 minutes (for 3 x 15cm/6") or until an inserted skewer comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.