Lemon Syrup Cake (DF, V)

Ingredients:

125g dairy-free spread (Olivite or Olivani)
1/2 cup white sugar
1 tsp lemon rind (you will need approx 3 lemons in total for this recipe)
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
1 1/2 cups self-raising flour
1/2 cup almond milk (or alternative plant-based milk)

Topping:
1/4 cup caster sugar
1/4 cup of lemon juice

Method:

1. Cream dairy-free spread, sugar and No-Egg.
2. Combine lemon rind, flour and then milk.
3. Pour cake batter into floured and lined backing tin.
4. Bake at 180 degrees for approximately 40-50 mins (until firm and springy to touch).

Topping:

1. Mix sugar and lemon juice together.
2. Pour over cake when cooked.  

Serve warm or cold.