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
ingredients
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115g rapeseed oil
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245g caster sugar
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2 eggs, beaten
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350g plain flour
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1 1/2 tsp baking powder
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1 tsp bicarbonate of soda
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280g low fat yogurt
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2 lemons (zest and juice)
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Black sesame seeds (about 1 tbsp)
HOW TO MAKE....
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Preheat the oven to 180°C/Gas mark 4
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Mix the rapeseed oil and sugar, then slowly add the eggs until well mixed.
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Add the lemon zest, juice and the yogurt.
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Sift together the flour, baking powder and bicarbonate of soda, then fold into the wet mix with the sesame seeds.
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Spoon the mixture into a greased cake tin (approx. 32x24x6cm)
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bake for 20-25 minutes.
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Cool in the tin for 5 mins before turning the cake out onto a wire rack.
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ice if you like!