Since discovering one of my nephews is dairy intolerant I have been making an effort to experiment with dairy free baking. Lemon drizzle cake is a family favourite so it was the first recipe I wanted to play with.
For this cake I used Mary Berry's lemon drizzle traybake recipe, substituting the softened butter for Vitalite dairy free margarine and the milk for soya milk.
The only noticeable difference through using a dairy free margarine was the texture. The batter was looser and it produced a very soft, moist cake with a smooth surface rather than the hard sugary top you usually get with a lemon drizzle. Flavour wise it was excellent and received thumbs up from everyone. I don't think anybody would have noticed it was dairy free had I not pointed it out.
If anyone else is new to dairy free baking (or gluten free baking) I highly recommend visiting iced gem bakes. I found her breakdown of dairy free margarines really useful.
