Moist Dairy Free Lemon Cake
Cathy's Spelt for Health
Cathy's Spelt for Health
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  • 225 g White Scone Mix
  • 225 g Caster Sugar
  • 225 g Dairy Free Butter ( I used pure soya dairy free spread)
  • 4 Eggs 1 Lemon (grated rind)
  • 4 Add an egg and some flour gradually and mix until all the flour and eggs are used
  • 5 Mix the lemon rind and stir through
  • 6 Spoon mixture into prepared tin and bake for 55 minutes to 1 hour Check after fifty minutes by inserting skewer or knife into cake and if it comes out clean with no mixture clinging to the knife/skewer the cake is ready
  • 7 Remove from the oven and cool in tin for five minutes before turning out on wire tray to cool



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