This citrusy Easter bake benefits from our Hillfarm rapeseed oil, resulting in a light, airy cake that's sure to impress your guests.
Instructions:
- Preheat oven to 180°C.
- Thoroughly grease a 30cm loaf tin with rapeseed oil.
- Whisk the butter, 80g rapeseed oil, and 225g caster sugar together with the zest of two lemons.
- Add the eggs one at a time, beating well after each addition.
- Carefully fold in the self-raising flour and natural yoghurt.
- Pour the mixture into the prepared loaf tin.
- Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the drizzle: Juice the lemons (from the 2 used for zest) and pour the juice into a small saucepan with the 3 tsp of caster sugar.
- Heat the lemon juice and sugar slowly, stirring until the sugar has dissolved. Remove from heat.
- Once the cake is out of the oven, immediately make holes all over the top with a toothpick or skewer.
- Pour the warm lemon syrup evenly over the cake while it's still in the tin.
- Leave the cake to cool in the tin for at least 20 minutes before transferring to a wire rack to cool completely.
- Once cool, make the icing: Mix the icing sugar with about 3 tbsp water until smooth.
- Drizzle the icing over the top of the loaf cake and optionally top with some extra grated lemon zest.