This cake takes very little time to make and doesn’t stale quickly.
- 275g golden caster sugar
- 3 eggs
- 120ml rapeseed oil
- 50ml full fat milk
- 50ml buttermilk
- Zest of 2 lemons
- Juice from 1 lemon
- 275g plain flour
- 1 tablespoon of baking powder
Preheat the oven to 180C.
Grease and line a 2lb bread tin.
Whisk the sugar with the eggs until light and fluffy.
Pour in the milk, oil, buttermilk, lemon juice and zest.
Whisk to combine.
Fold in the flour, followed by the baking powder.
Pour into the prepared tin and bake on the middle shelf of the oven for 45-55 minutes until well risen and golden.
To check whether the cake is done, insert a skewer in the middle, it should come out clean (a little moist crumb is fine, but no wet mixture).
Leave to cool a little, turn out on a wire rack and then leave to cool completely.
You can serve as is, sprinkled with icing sugar or with a simple drizzle icing.
For a show stopping presentation, bake the batter in three 7” cake tins, sandwich with lemon curd, lemon buttercream icing and decorate with edible flowers and drizzle icing.