For the cake
175g Yorkshire Rapeseed Oil with Lemon
175g Self Raising Flour
175g Caster Sugar
3 large eggs
For the drizzle
100g granulated sugar
Juice of a lemon
For the icing (optional)
75g icing sugar, plus extra if needed
1 tbsp of lemon juice
- Mix together all the sponge ingredients in a large mixing bowl. When all the ingredients are combined pour into a 9 inch square tin and bake at 180C until cooked through (usually about 20/25 mins depending on your oven). Check the sponge is ready by inserting a skewer and if it comes out clean your bake is done.
- Once cooked, remove from the oven and make the lemon drizzle topping. Mix together the granulated sugar and lemon and juice and then evenly pour over the warm cake. Once the cake has cooled for 10 minutes, remove from the tin and place on a wire rack to fully cool down.
- If you'd like to add an extra zing, you can drizzle over a lemon icing. Sift the icing sugar into a bowl and mix in the lemon juice and then drizzle ribbons across the top before serving.