Here’s another quick and easy bake for the time-challenged.
This is one of those vegetable oil cakes that’s made by dumping all the ingredients in a bowl, mixing everything up and bake. Bam! Cake done.
- Slightly less than 1/2 cup full-cream milk
- 1 tbsp lemon juice (freshly squeezed or bottled)
- Zest from one lemon (or use 1/2 tsp lemon flavouring)
- 1/3 cup vegetable oil
- 200g caster sugar
- A pinch of salt
- 2 eggs
- 160g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
Makes one 8″ cake or two 6″ cake layers.
Optional lemon syrup drizzle:
- Juice from a lemon (Approx. 1/4 cup)
- 50g icing sugar
Step 1: Preheat your oven to 175°C (350°F). Add the lemon juice to the milk and stir. Leave aside for about 5 minutes. Grease and line one 8-inch round cake tin or two 6-inch cake tins.
Step 3: If using the lemon syrup drizzle (which boosts the flavour and moistness of the cake), simply heat the lemon juice and icing sugar in a saucepan until you reach a rolling boil. Boil for 2 minutes and the set aside. When the cake are out of the oven, leave it in its tin and stab liberally with a fork or toothpick. Then drizzle the warm lemon syrup over and let it soak for at least an hour. Remove the cake from the tin and decorate as you wish. (I recommend whipped cream and raspberries.)