Dairy-free lemon drizzle cake

Preheat the oven to 190°C/fan oven 170°C/Gas 4. Base line a loose-based 20cm deep, round cake tin with nonstick baking paper and grease with a little of the sunflower spread. Finely grate the lemon zest. Put 200g of the sugar, 200g sunflower spread, eggs, flour, baking powder and lemon zest in a food processor and blend on the pulse setting until thick and smooth. Spoon the cake batter into the prepared tin and level the surface. Bake for 35-40 minutes or until well risen, firm and pale golden brown. Remove from the oven and cool in the tin for 5 minutes.

Squeeze one of the lemons and mix 3 tbsp of the juice with the remaining 100g granulated sugar. Run a round-bladed knife around the cake to loosen the sides. Using an oven cloth, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the nonstick baking paper and gently turn the right way up. Make 50 deep holes in the cake using a skewer. Slowly and gradually, spoon over the lemon sugar, stopping every now and then to allow it to penetrate the sponge. The icing will begin to run down the sides of the cake but this is fine. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystallised.