Moist Dairy Free Lemon Cake

  By Cathy  

March 18, 2016

This recipe for a moist dairy free lemon cake is made from spelt flour using half a bag of my White Spelt Scone Mix. I have called this Oskar’s cake after one of my three little grandchildren who is dairy intolerant. If he has dairy his skin flares up its quite incredible and so I have adapted one of my Madeira cake recipes to make him a delicious dairy free lemon cake.


225 g White Scone Mix

225 g Caster Sugar

225 g Dairy Free Butter ( I used pure soya dairy free spread)

4 Eggs

1 Lemon (grated rind)


1Pre heat the oven to 170 degrees/ Gas 3

2Grease and line a 23cm circular spring form cake tin with baking parchment

3Cream the butter and sugar until light and fluffy

4Add an egg and some flour gradually and mix until all the flour and eggs are used

5Mix the lemon rind and stir through

6Spoon mixture into prepared tin and bake for 55 minutes to 1 hour. Check after fifty minutes by inserting skewer or knife into cake and if it comes out clean with no mixture clinging to the knife/skewer the cake is ready

7Remove from the oven and cool in tin for five minutes before turning out on wire tray to cool


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