I normally have to make my own cakes because I am allergic to dairy. I love making cakes so it’s not a problem for me! One of my favourite recipes is thiseasy dairy-free lemon cakewhich I make regularly, using different moulds. This time I made it in a silicon butterfly tin. The recipe is very easy to follow even if you’re a beginner. If dairy is not a problem for you, just use normal butter.

You’ll need:

• 150g sunflower spread
• 100g sugar
• Zest of 1 lemon
• 2 eggs, lightly beaten
• 150g self-raising flour

How to make the cake:

1. Preheat your oven to 180C.
2. Choose one or two smallish silicon cake tins (butterfly, heart, flower etc).
3.  Beat the spread and sugar in a bowl with an electric mixer or wooden spoon until  you get a soft, smooth, fluffy cream.
4. Add the lemon zest and stir in the eggs, one by one. Combine well.
5. Fold in the flour gently with a wooden flat spoon. Combine well.
6. Fill the silicon shapes with batter and put them on a flat baking tray.
7. Ask an adult to put the tray into the oven. Bake for 20-25 minutes until the cake is  golden and springy when you touch it. Ask an adult to test it with a skewer.
8. Cool the cake on a wire rack.
9. Decorate it to your liking.

Tips

• You can decorate the cake with lemon icing, butter cream frosting, chocolate drizzle, sprinkles, sweeties or just dust it with icing sugar like I did.
• You can make the same cake with orange zest which is really nice at Christmas time (I add some ground cinnamon too).