Dairy Free Lemon Sponge Cake
Ingredients
- 200g self raising flour
- 2 tsp baking powder
- 75g caster sugar
- 125g dairy free margarine/butter
- 150ml fresh lemon juice
- ½ zest of lemon
- 175ml cold water
Accompaniment
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Description
I have been searching for a good range of recipes that cover a range of 'free from' elements and this is a good one to start with.
Method
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1
1) Pre-heat the oven to 190/375 gas 5, and grease/line an 8” round cake tin or 2 7” tins.
2) Beat the margarine/butter and sugar until pale and fluffy
3) Sift in the flour and baking powder
4) Gently fold in the water, lemon juice and zest until combined.
5) Pour into the baking tin(s) and bake in the centre of the oven for30 minutes or until golden.
6) Let cool for 10 minutes in the tin before turning out and cooling on a wire wrack.
If you want to top or fill with a dairy free butter cream, use the normal method but use a dairy free margarine, icing sugar and soy milk mixture and flavour with cocoa powder or vanilla extract.
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