Lemon drizzle cake
Lemon drizzle cake made with rapeseed oil, fresh lemon zest and juice. Easy to make, doesn’t stale quickly. Perfect for special occasions or everyday treats.
Ingredients
- 275g golden caster sugar
- 3 eggs
- 120ml rapeseed oil
- 50ml full fat milk
- 50ml buttermilk
- Zest of 2 lemons
- Juice from 1 lemon
- 275g plain flour
- 1 tablespoon of baking powder
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