Lemon and Almond Cake

Baking

22 Feb

Ingredients

100ml Brock and Morten Lemon Rapeseed Oil

225g caster sugar

3 large eggs

Zest of 1 lemon

250g self-raising flour

Juice of 1 lemon and 3tbsp of icing sugar for the drizzle

50g ground almonds

Preheat oven to 180C/Gas 4 and rub a little Brock and Morten Rapeseed Oil into a medium cake tin.

Put the Lemon Rapeseed Oil, sugar, lemon zest and the eggs into a bowl and mix until light and foamy.

Add the flour and almonds and stir in gently.

Pour the mixture into your oiled cake tin and bake for around 40-50 minutes.

Leave the cake to cool slightly, then tip onto a rack.

For the lemon drizzle, mix the lemon juice with icing sugar. Drizzle all over the cake.

Serve with double cream for the ultimate treat!

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com

Kate Brocklehurst