Just a classic spring lemon cake recipe with gorgeous zingy additions…

Cream together:
8oz Sugar
8oz Non dairy marg (Koko is my favourite)
2tbsp Grated lemon zest

8oz Plain flour
2tsps Baking Powder

Beat in:
Organ 8tsps whisked together with with 120ml water (or 4 eggs if you prefer)

Then fold in chopped crystallised ginger – a small handful is good, depends how hot you like it, or wash and chop a stick of rhubarb and add that instead…both are lovely 🙂

Bake for 50 mins at 180 degrees C then cool slightly and while warm pour over a mixture of 2tbsp sugar and 4tbsp freshly squeezed lemon juice, save half if you like and pour that on when its properly cold.

Why not make double, slice and freeze when cold – perfect for picnics and lunch boxes.