Step 1
Preheat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper.
Step 2
Place all the dry ingredients in a large bowl and make a well with the back of a spoon.
Step 3
Add the eggs, Pure dairy free sunflower spread, rice milk and zest and beat with a hand mixer until well combined for about two minutes.
Step 4
Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen.
Step 5
Turn out on to a wire rack and allow to cool completely before icing.
Step 6
Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.
