“Free From” Lemon Cake
This recipe came about following a request for a birthday cake for a child with an egg allergy. Many egg free recipes I have seen have been pale and quite heavy in texture but after a number of attempts I came up with this delightful sponge cake that was enjoyed by my whole family. Easily converts to Gluten Free and Vegan and also a great standby if I am ever out of eggs !
You will need 2 x 8 inch sandwich tins greased and base lined.
Start by preheating your oven to 165 degrees c (fan)
In a roomy mixing bowl sift together the self raising flour, custard powder, bicarbonate of soda and salt. Stir in the sugar then add the finely grated lemon zest. Make a well in the centre.
In a mixing jug combine the milk, oil, golden syrup, lemon juice and lemon extract – the mixture will separate but don’t worry.
Mix by hand with a large spoon and start to add the liquid in thirds, stirring well between each addition. You will mix to a fairly thick yet smooth batter.
Divide between the two tins (I prefer to weigh the mixture) then transfer to the oven and bake for 20-25 minutes until the cakes are risen and golden.
Transfer to cooling racks and allow to cool in the tins for about 20 minutes before turning out and cooling completely.
Fill with jam and cream or vegan filling of choice. This cake can be really jazzed up with a selection of fresh fruits.
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