Moist Dairy Free Lemon Cake Recipe
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. To make the cake extra special I top it with a lemon dairy free butter icing made using dairy free butter. You really would not notice that the cake is dairy free its delicious and also saves a few calories as it’s dairy free! Oskar loves this cake especially the icing and would lick the cake clean of it if he was let, so it’s safe to say that my recipe has gotten this toddlers approval! This cake is whipped up for special occasions and it’s also a hit with my twin toddler grandchildren Emily and Eamon! If you don’t have to avoid dairy just use butter and the same measurements.
Lemon Cake Recipe
What you need:
- 225g of white scone mix
- 225g caster sugar
- 225g dairy free butter ( I used pure soya dairy free spread)
- 4 eggs
- Grated rind of one lemon
- Pre heat the oven to 170 degrees/ Gas 3
- Grease and line a 23cm circular spring form cake tin with baking parchment
- Cream the butter and sugar until light and fluffy
- Add an egg and some flour gradually and mix until all the flour and eggs are used.
- Mix the lemon rind and stir through.
- Spoon 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.
- Remove from the oven and cool in tin for five minutes before turning out on wire tray to cool.
Dairy Free Icing for Cake
What you need:
- 25g dairy free butter
- 50g icing sugar
- Zest of one lemon
- 1 tablespoon of lemon juice
Put all ingredients on a bowl and beat until light and fluffy
Spread over cooled cake and enjoy this moist dairy free lemon cake recipe! I grated some zemon zest on the top of the cake and bought the little sugar flowers in Tesco.