Line a shallow 18 x 28 cm (7 x 11 inch) baking tin with baking paper.
Beat together the sunflower spread, caster sugar, eggs and flour until soft and creamy. Spoon the mixture into the tin, spread the surface level and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until golden and just firm to the touch.
Mix together the icing sugar and lemon juice to make a smooth, runny icing, then drizzle over the cake with a teaspoon.
Cut into 12 squares or fingers and pile a few dolly mixtures on top of each.