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ABEILLE | Cellular Blankets | The Perfect Layer

Dairy Free Lemon Drizzle Cake

Michelle

Dairy Free Lemon Drizzle Cake: It's been 2 & 1/2 weeks since I started a dairy free diet & I am craving all things sweet. The house is full of all the naughty things I didn't get to eat at Christmas & it's torture watching my hubby slowly plough through the chocolate. I found a milk-free recipe for a lemon drizzle cake & decided to give it a whirl.20140112-220003.jpg You start with a basic sponge recipe (which is always the weight of an egg in flour, butter & sugar, doubled, tripled etc. depending how big you want your cake) & then drizzle it in lemon heaven:

Cake: 3 large eggs 6oz (170g) self raising flour 6oz (170g) caster sugar 6oz (170g) Dairy Free spread (I used Free From) (room temp) 6oz (170g) Zest of 2 lemons *If using food processor add 1 small tsp baking powder

Drizzle: Juice of 2 lemons (the ones you zested) 4oz (110g) powdered sugar

Method: Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F Cream together your cake ingredients until you're left with a nice smooth cake batter Pour into your pan & bake for about 30-35mins. While you're waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it's done. If not, give it a few mins more When it's ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze... Leave to cool. Personally I like to eat it when it's still hot, but cold cake is much more civilised & easier to transport Remove from it's tin & slice into manageable slices

This delicious cake certainly filled the sugar gap, yummy! Michelle X