Z is for Zesty Lactofree Lemon Drizzle Cake

I subscribed to Baked & Delicious sometime ago, and with the advent of Lactofree spreadable, and now Lactofree cream, I have been delightedly plunging into the recipes and converting them into lactose-free goodness.  I love tart, zesty tastes, and this is a recipe that I cannot wait to try.

Ingredients

• 175g Lactofree spreadable
• 175g caster sugar
• 3 eggs, lightly beaten
• 225g self-raising flour
• 2tbsp Lactofree
• Finely grated zest of 1 lemon
• 6tbsp lemon juice
• 3tbsp golden syrup

For decoration:

• 1 small lemon, finely sliced
• 50g granulated sugar
• 1tbsp lemon juice
• cold water
• 50g icing sugar, sieved

Method

Cake:

1. Preheat the oven to 180C/350F & lightly grease a 2lb loaf pan
2. Cream together the spreadable and sugar until light and fluffy
3. Whick in eggs a little at a time, adding a spoonful of the flour if the mixture threatens to curdle
4. Sift in remaining flour & fold in with a metal spoon
5. Fold in Lactofree, lemon zest & half the lemon juice
6. Put mixture in the loaf pan, level the top & bake for 1 hour

Decoration:

1. In a small pan dissolve sugar with 100ml water
2. Add lemon slices & simmer for 10 minutes until the syrup starts to thicken
3. Leave to cool then drain lemon slices on kitchen paper
4. Just before the cake comes out of the over heat the remainin lemon juice & golden syrup
5. Prick the warm cake all over with a skewer, drizzle over with lemon syrup & leave to cool in the pan
6. Make a thin water icing with lemon juice, water & icing sugar, pipe over the cake & arrange lemon slices on top