top of page

Lemon and rapeseed OIL cake

you cant beat a lemon cake. zesty and fresh. baking using our cold pressed rapeseed oil is easy, the ingredients mix easily 

as you don't need to work the butter. producing a light and fluffy sponge


  • 115g rapeseed oil 

  • 245g caster sugar 

  • 2 eggs, beaten 

  • 350g plain flour 

  • 1 1/2 tsp baking powder 

  • 1 tsp bicarbonate of soda 

  • 280g low fat yogurt 

  • 2 lemons (zest and juice) 

  • Black sesame seeds (about 1 tbsp) 


  • Preheat the oven to 180°C/Gas mark 4 

  • Mix the rapeseed oil and sugar, then slowly add the eggs until well mixed.

  • Add the lemon zest, juice and the yogurt. 

  • Sift together the flour, baking powder and bicarbonate of soda, then fold into the wet mix with the sesame seeds. 

  • Spoon the mixture into a greased cake tin (approx. 32x24x6cm)

  • bake for 20-25 minutes.

  • Cool in the tin for 5 mins before turning the cake out onto a wire rack.

  • ice if you like! 

bottom of page