Plain and simple Lemon ‘n’ Almond cake (Dairy-free)



It may be plain, it may be simple but it’s ohh so delicious.


We’re moving houses and so looking to use up bits and bobs we’ve got lying around. So I’ve devised a plan, I’m just gonna go on a baking spree and advertise out there if anyone wants a cake, they can pop by our place and get some! That way, I get to bake! you get fed and I use up all the stuff in our kitchen! Win win? Mais Oui! 🙂


Yesterday, it was this Lemon and Almond cake! The Goddess Nigella sorted me out for this recipe and I modified it a little because I made it dairy-free. As opposed to butter, dairy-free spread has got some water in it so i tend to increase my dry ingredients just a little otherwise it can be too soggy.


Blessings to u all. If you live close, pop in for a cake! No, we don’t have to sit and chat unless you wanna. So just come on down, knock knock, here’s your slice, kiss kiss and bye bye. First come first serve…until it runs out


Love love,




For the cake, you’ll need: 


    • 225g Pure Sunflower spread


    • 200g of brown granulated sugar


    • 4 eggs


    • 75g self raising flour


    • 250g ground almonds


    • 1/2tsp almond essence


    • Grated zest 2 Lemons


    • Juice of 4 lemons reduced with I tbsp of sugar to make a syrup.


Shall we?


    • Cream butter and sugar until fluffy


    • Beat in the eggs one at a time adding a quarter of the flour after each addition


    • Gently stir in the ground almonds, the essence, lemon zest and syrup.


    • Pour into your cake tin and bake in a 180 degrees preheated oven for about 1hr or until the top of the cake is firm and a skewer inserted into it comes out cleanish but not gooey!


    • NOTE: all ovens vary so check how yours is after 50mins and work from there.


    • Let stand for 5 mins, then turn out and allow to cool completely.


    • Now Nigella says “wrap in a tin foil and leave for a couple of days” but I ate some of mine yesterday and have had a little more today and it actually tastes better today. More yummier and like all the flavours are melding together.


    • So much for wanting to eat it all too quickly, patience is the key here mes amis!


    • Enjoy!



Note: Nigella says to bake it in a round springform tin but hubby has a ‘thang’ with cakes baked in loaf tins, which I’m actually catching too so this one is in a loaf tin my lovely Nige but tatsy nonetheless!


My kitchen currently looks like this (didn’t do a panoramic view or else you’ld scream! so I’m showing you the good side) 😛


Simply gorgeous


Raspberries and Lemon? Ohh I’ld be fool not to 😉


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About the Author: foodie

Yoga Teacher & Great Baker