- Prep Time
10 Minutes
- Servings
8 – 12 People
- Cooking Time
50 – 60 minutes
Ingredients
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Mountain Canola Oil
1 ½ cups sugar
1 tablespoon lemon zest
4 eggs
1 teaspoon vanilla extract
½ cup whole milk
½ cup yogurt
1 tablespoon fresh lemon juice
Directions
To serve
1 cup icing sugar
2 tablespoons lemon juice
Lemon Zest
Dried Lavender
1. Preheat oven to 180 degrees Celsius and prepare a round cake tin with a generous brush of canola oil. Combine all ingredients together and whisk till light and fluffy. Pour into the cake tin and bake for 55 – 60 minutes until the cake begins to pull away from the sides and is cooked. Remove and place on a rack until cooled.
2. Combine the icing sugar, and lemon juice and drizzle over the cake. Sprinkle with zest, lavender and serve.
Gallery
