Lemon Cake

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This cake is gluten and dairy free.

2 lemons

50g (2oz) Dairy free margarine

325g (12oz) caster sugar

125g (4.5oz) gluten free flour

125g (4.5oz) rice flour

2 teaspoons of baking powder

1 egg

100ml (4 fl oz) Provamel Soya milk

30ml (2tbsp) plain Provamel Yofu Soya yoghurt


1. Grate the rind off one lemon. Lightly grease and line a 900g (2lb) loaf tin. Preheat the oven to 180 C (350 F) Gas Mark 4.

2. Soften butter in a microwave for 10 seconds. Add the lemon rind, 200g (7oz) of the sugar, the flour, the baking powder, milk, egg, yoghurt and beat till smooth.

3. Turn the mixture into the tin and level the top. Bake in the oven for one hour. Cool for ten minutes.

4. Squeeze the juice from the rind less lemon and one more lemon. Place juice in a pan with the remaining sugar(5oz) and 150ml (quarter of a pint) of water. Bubble for 4-5 minutes until syrupy.

5. Loosen the cake from the tin.

6. Pierce the cake in several places and spoon over the syrup.

7. Leave till cold.

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For more information go to Contact Us, or send mail to sharonokin@tailormadediet.co.uk, or call us on +44 (0) 7961 434347