Serves: 20-30 slices
1. Preheat the oven to 160°C. Line a rectangular baking tin (30cm x 23cm) with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, Pure dairy free sunflower spread, rice milk and zest and beat with a hand mixer until well combined for about two minutes.
2. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.
3. Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.