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  • 230g dairy free butter/margarine

  • 230g caster sugar

  • 4 eggs

  • 230g self-raising flour

  • Zest of 1 lemon

For the drizzle icing:

  • Juice of 2 lemons

  • 85g caster sugar


  • Preheat the oven to 180 °C

  • Beat together the butter and sugar until well combined, then add the eggs and mix again

  • Sift the flour and add it to the mixture along with the lemon zest

  • Grease a loaf tin (or a square tin if you don’t have one)

  • Pour the mixture into the tin and bake in the oven for 40-45 minutes

  • While the cake is cooling, mix together the caster sugar and lemon juice to make the icing

  • Prick the warm cake with a fork or skewer (this will ensure that the juice will sink in properly)

  • Pour over the drizzle and serve when completely cool

  • Enjoy!

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