Lemon Sponge Cake - Gluten, Wheat and Dairy free

Yum, yum my children are always asking for 'Lemon cake Mummy, Lemon cake'. For two four year old boys, our Lemon cake is the ultimate.

Give it a go:

Sponge
200g Dairy free margarine
200g Raw cane sugar (fair trade)
4 free range eggs
200g Dove's Self raising flour
1 Lemon - rind & juice

Icing
(for icing on top as well just double the amounts)
200g Icing sugar
80g Dairy free margarine
2 tablespoons of freshly squeezed lemon juice (or to as per your taste preference)t4



Preheat oven to 180C
Pop Marg and sugar into a bowl and beat with a hand whisk until it literally falls off the spoon - it will take a long time so be patient and think of those arm muscle building up!
Then one at a time beat in each egg (better if you whisk it slightly first with a fork).
Then fold in the flour, followed by the zest of the lemon and 1 tablespoon of juice.
Split mixture between two greased 7inch sandwich sponge tins. Pop into the oven for 20 mins or until the sponge springs back when touched. Try not to over cook. Remove from the oven, allow to rest for a few minutes and then remove from the tins & cool on a wire rack.
For icing pop icing sugar and margarine in a bowl and mix thoroughly (slowly to start with otherwise the whole kitchen will be covered in an icing sugar cloud!) then add in the 2 table spoons of Lemon juice.
Once the sponge cakes have cooled, pile the icing mix into the middle, spread & then place the second sponge on top. Yum yum, afternoon tea or pudding whatever takes your fancy!