Arla Lactofree lemon drizzle cake

This lemony sponge is delicious served with a cup of tea or with a spoonful of warmed blueberries as a dessert.*Not suitable for milk allergy sufferers or those with Galactosaemia.

Serves: Up to 10

Preparation time:  30 minutes

Cooking time:  1 hour

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You will need

  • 175g Arla Lactofree Spreadable
  • 175g Caster Sugar
  • Eggs
  • 225g self raising flour
  • 200ml Arla Lactofree dairy drink
  • the finely grated zest of 1 lemon
  • lemon juice
  • 100g icing sugar
  • 2 lemons
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Recipe Information

Step by step guide to making Arla Lactofree lemon drizzle cake

  1. Preheat the oven to 180ºC or gas mark 4 and lightly grease a 2lb loaf pan.
  2. Cream together the Arla Lactofree spreadable and sugar until light and fluffy.
  3. Whisk in eggs a little at a time, adding a spoonful of the flour if the mixture threatens to curdle.
  4. Sift in remaining flour and fold in with a metal spoon.
  5. Fold in the Arla Lactofree dairy drink, lemon zest and half the lemon juice.
  6. Put mixture in the loaf pan, level the top and bake for 1 hour, then leave to cool.
  7. Sift the icing sugar into a bowl.
  8. Zest the two lemons and then juice one of the lemons.
  9. Add enough lemon juice to the icing sugar to form a smooth, thick icing. It's best to do this adding a little at time, mixing well between each addition, until you have the right consistency.
  10. Spread the icing over the top of the cooled cake and then sprinkle over the lemon zest to serve.

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Nutritional information for Arla Lactofree lemon drizzle cake

Nutritional information for Arla Lactofree lemon drizzle cake

Nutrition type per serving
Calories 409 kcal
Total Fat 18.4g
Saturated Fat 8.2g
Salt 0.5g
Sugar 36.6g