Saturday, 7 June 2014

Dairy Free Lemon and Blueberry Drizzle Cake

As I mentioned in my last post, I had a few friends over for dinner one evening this week. One of my friends is lactose intolerant so I decided to make a dairy free lemon and blueberry drizzle cake. I haven't had a chance to use my lovely Andrew James stand mixer in a while, so I was excited to get it out.


For the cake
120g dairy free margarine (or other butter alternative)
180g caster sugar
2 eggs
225g plain flour, sifted
150ml almond milk (or other milk alternative)
Juice of 2 lemons
2 tsp baking powder
100g blueberries

For the drizzle
Juice of 2 lemons
Zest of 2 lemons
Sugar to taste

Pre-heat the oven to 180C. Mix the dairy free margarine and caster sugar together in a bowl until light and fluffy. Add the eggs one at a time, ensuring not to over mix.

Sift half of the flour into the bowl and fold in, followed by all of the almond milk. Stir until well combined. Add the rest of the flour and fold in again, followed by the juice of 2 lemons. Stir until well combined. Add the baking powder and mix well before stirring in the blueberries. Pour into a tin and place in the oven to cook for 45 minutes, or until golden brown.

Allow the cake to cool on the side while you make the drizzle. Juice two lemons, add the lemon zest and some sugar to taste. Pour over the cake while it's still warm and shake some sugar over the top for decoration.


I don't think I added enough baking powder to my cake, as it didn't rise very much. Which is why I've said to use 2 teaspoons in the recipe. But other than that it was really tasty, my friends all enjoyed it and two of them even asked for seconds! It was really simple to make and you couldn't tell it was dairy free at all.




 Bryony :)

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