This is a recipe from Peyton and Byrne, British Baking.
Lemon Semolina Cake (Peyton and Bryne)
125g dairy free spread (I use pure)
125g caster sugar
125g ground almonds
3 medium eggs
3 tbsp dairy free milk (I used almond milk)
Zest and juice of two lemons
1/2 tsp vanilla paste/extract
125g semolina flour
1 tsp baking powder
Preheat the oven to 170/150C FAN/ GAS MARK 3. Grease a 900g loaf tin and line the base with a stip of parchment paper.
Beat together the DF spread and sugar until pale and creamy, add the almonds and mix well. Add the eggs one at a time, making sure each is incorporated before adding the next. Stir in the milk, then add in the lemon zest and juice and vanilla extract. Sift in the semolina and baking powder and mix into the batter.
Spoon the batter into the prepared tin and smooth into the corners. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
This cake will keep well for 3 or so days in an airtight tin
The recipe suggests dusting with icing sugar and serving with fresh berries