Lemon and gin drizzle cake
120g sunflower spread
170g self raising flour
1tsp baking powder
170g caster sugar
60ml soya milk
Zest of two lemons
Lemon and gin drizzle
100g icing sugar
Juice of half a lemon
2 teaspoons of gin
Preheat the oven to 180°C and grease 1lb round cake tin with sunflower spread.
Cream the sunflower spread and sugar in a mixer until light and fluffy.
Sift the baking powder and self raising flour into the creamed mixture, add the lemon zest and soy milk, then gently fold the flour in.
Pour the cake batter into the prepared cake tin and bake for 30 - 45 minutes.
Once cooked, rest for 5 minutes in the cake tin before turning it out onto a cooling rack. The cake must be cooled completely before glazing with the drizzle.
While the cake is cooling mix the ingredients for the drizzle.
Spoon the drizzle over the cake, leave to set at room temperature. Decorate with some edible garden flowers.