Lemon & Almond Cake
Lemon & Almond Cake
Ingredients
- 100ml Wicklow Rapeseed Oil with Lemon
- 225g caster sugar
- 3 large eggs
- Zest of 1 lemon
- 250g self-raising flour
- 50g ground almonds
- Juice of 1 lemon and about 3 tbsp icing sugar for the drizzle
Instructions
- Preheat oven to 180°C/Gas 4 and rub a little rapeseed oil into a medium cake tin.
- Put the Wicklow Rapeseed Oil with Lemon, sugar, lemon zest and the eggs into a bowl and mix until light and foamy.
- Then add the flour and almonds and stir in gently.
- Pour the mixture into your oiled cake tin and bake it for about 40 – 50 minutes.
- Leave the cake to cool slightly, then tip onto a rack.
- For the Lemon Drizzle mix the lemon juice with the icing sugar. Drizzle all over the cake (if you pierce the cake first the lemon drizzle will absorb nicely). .
- Serve it with big dollops of double cream and enjoy!
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https://wicklowrapeseedoil.ie/recipes/recipes-using-wicklow-rapeseed-oil-with-lemon/lemon-almond-cake/