Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients (for 10 people) :
- 3 unwaxed lemonsMethod: Grease a 20cm round spring-form tin and line the base and sides with baking parchment. Pre-heat the oven to 180ºC or gas mark 4.
- 300g plain flour
- 3 tsp baking powder
- 300g caster sugar
- 175g sunflower margarine or butter
- 2 large eggs
- 250ml carton Oatly Organic Alternative to Cream
For the lemon glaze:
-100g golden granulated sugar
Finely grate the rind from the lemons, squeeze the juice and reserve for glaze.
Sieve the flour and baking powder into a bowl, stir in the sugar than add the margarine. With an electric hand whisk, beat until the mixture looks like fine crumbs.
Beat together the lemon zest, eggs and Oatly Cream, then add to the flour mixture and beat together.
Pour into the prepared tin and bake in the middle shelf of the oven for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and makes several pricks with a cocktail stick over the top of the cake.
Mix together the lemon juice and sugar for the glaze and spoon evenly over the warm cake. Leave to cool in the tin.