For the cake
190 g caster sugar
260 g (Shipton Mill flour type french 55 or 45)
6 tbsp of good quality oil or olive oil (I used Supernatural cold pressed rapessed oil)
4 tbsp of creme fraiche or yogurt
1.5 tsp baking powder
juice 1 lemon
50 ml Italian liqueur Limoncello (or finely zested rind of half unwaxed lemon)
1/4 tsp vanilla paste
For the glaze
3 tbsp icing sugar
1 tbsp hot water
1 tbsp limoncello or lemon juice
Set the oven to 175°C.
To make the cake: beat the eggs first for about 2 minutes, add the sugar and beat with electric mixer untill foamy and fluffy. Using spatula, carefully mix with the remaining ingrediens, fold in the flour and baking powder in the end. Pour the cake batter into the prepared cake tin and bake in the oven for 50-60 minutes.
For the lemon drizzle, in a bowl, mix together the limoncello or lemon juice and sugar until the mixture is well combined and the sugar has melted. Brush the glaze over the warm cake.
Decorate with lemon slices