100ml Sicilian lemon rapeseed oil
1 Large lemon, zested and juiced
250g Caster Sugar
250g Self-Raising Flour
3 large eggs
For the Drizzle:
3 tbsp Icing Sugar
- Preheat the oven to 180°C/Gas 4 and rub around a little rapeseed oil into a loaf tin, or use a silicon non-stick alternative.
- Put the rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix together then add the flour and lemon juice and stir in gently with a wooden spoon.Spoon the mixture into the cake tin and bake for about 40 minutes. (Test with a skewer into the centre to check its cooked right through).
- Leave the cake to cool then tip onto a cooling rack.
- Squeeze the second lemon and mix the juice with the icing sugar then drizzle all over the top of the cake!