Lemon Drizzle Slices - Pure Free From

Lemon Drizzle Slices

Mouth watering, dairy free citrus flavoured snack that’s great for picnics.

Yields30 ServingsTotal Time45 minsDifficultyIntermediate

Ingredients

 225 g PURE DAIRY FREE SUNFLOWER SPREAD, AT ROOM TEMPERATURE
 225 g CASTER SUGAR
 250 g SELF-RAISING FLOUR
 1 tsp BAKING POWDER
 4 LARGE FREE-RANGE EGGS (OR EGG REPLACER)
 3 tbsp RICE MILK
 3 ZEST OF LEMONS
FOR THE LEMON DRIZZLE ICING:
 200 g ICING SUGAR
 1 JUICE OF LEMON
 1 ZEST OF LEMON

Method

1

Preheat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper.

2

Place all the dry ingredients in a large bowl and make a well with the back of a spoon.

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.

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.

5

Turn out on to a wire rack and allow to cool completely before icing.

6

Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.