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Lighter lemon drizzle cake


Lighter lemon drizzle cake Recipe

Ingredients:
  • 75ml rapeseed oil , plus extra for the tin
  • 175g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • 50g polenta
  • finely grated zest 2 lemons
  • 140g golden caster sugar
  • 2 large eggs
  • 225g natural yogurt
  • 85g caster sugar
  • juice 2 lemon (about 5 tbsp)
Directions:
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