Pre heat your oven to 180°C and line a standard loaf tin with baking paper.
In a large mixing bowl, combine your dairy free butter and caster sugar. Using an electric whisk mix until light and fluffy.
Add your eggs, one at a time and continue to mix with the whisk until fully combined.
Once all your eggs are combined, mix in your self raising flour and grated lemon zest using a wooden spoon. Once fully combined spoon the mixture into your lined loaf tin.
Bake in the oven for 45 minutes (or until golden brown and an inserted knife comes out clean). You may need to cover with foil towards the end to prevent the top from burning.
Whilst the cake is in the oven, combine your drizzle topping by mixing together your lemon juice and sugar.
Remove from the oven, prick all over the top of the cake with a knife or stick and then (whilst the cake is still in the loaf tin) pour over the drizzle.
Leave the cake to completely cool before removing from the tin and enjoy!