For the last 18months, since my Grandson was diagnosed at 6 months as having a dairy and soya allergy I have been aware of how difficult it is to feed a child with an allergy. I have learnt that it is very hard to feed him any type of ready meals or treats, this includes cakes and biscuits. I have quickly learnt how to spot dairy or soya in lists of ingredients and the many guises they come in. I have also learnt that it is important to check ingredients of things I may have bought for him previously, as manufacturers change ingredients without warning! Jammy Dodgers use to be a favourite for him and one of the only store bought child like biscuits he could have, but recently they have changed their recipe and now they contain milk. So disappointing. However, it is very easy to adapt recipes at home to ensure he gets his fair share of treats. His Mum has dairy free pieces of cake in the freezer so when he attends a birthday party he can take his own cake so he doesn’t feel like he’s missing out. Lemon drizzle cake is one of his favourites.
225g Dairy and soya free margarine
225g caster sugar
grated zest of 1 lemon
225g Self Raising flour
For the drizzle;
juice of 1 1/2 lemons
85g caster sugar
Dairy and soya free margarine is quite easy to source and there are a few brands.
And don’t worry, the cake really doesn’t miss the real butter.
- Heat the oven to 180C, 160C fan/ gas 4
- Beat together the margarine and sugar until pale and creamy.
- Add the eggs one at a time and mix in thoroughly.
- Sift in the flour and add the grated lemon zest, mix thoroughly. I tend to use a mixer and just mix through on slow until it is all combined.
- Turn into a loaf tin or cake tin lined with baking parchment. Put in oven and bake 45 – 50 mins.
On this occasion I had to use a silicone case as I’d run out of baking parchment and usually prefer a loaf tin but don’t have a silicone one of those.
Bake until a skewer inserted in the middle comes out clean and remove from the oven but leave in the tin.
Whilst the cake is cooling slightly mix the lemon juice and sugar for the drizzle.
Prick the warm cake allover with a fork and drizzle the topping over the cake. The juice will sink in and the sugar will dry and form a delicious lemony crust.
Leave in the tin until completely cool.