Lemon Drizzle Cake
Ingredients
Instructions
Pre heat your oven to 180°C and line a standard loaf tin with baking paper.
In a large mixing bowl, combine your dairy free butter and caster sugar. Using an electric whisk mix until light and fluffy.
Add your eggs, one at a time and continue to mix with the whisk until fully combined.
Once all your eggs are combined, mix in your self raising flour and grated lemon zest using a wooden spoon. Once fully combined spoon the mixture into your lined loaf tin.
Bake in the oven for 45 minutes (or until golden brown and an inserted knife comes out clean). You may need to cover with foil towards the end to prevent the top from burning.
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Reviews from the Original Source
Hello Alice
Is it possible to replace the dairy free butter block with sunflower oil?
I need to keep it vegetable oil free, which of course is in these types of butter blocks.
Thanks
Katrina
Hi Alice,
What sugar is best to use for the topping? Always love your recipes and they’re so easy to make.
Thank you :)
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