Lemon Drizzle Cake

Lemons - the saviours of throat infections. If I'm ever feeling peaky, my first response is honey and lemon. Whether this combination cures or I now associate the smell of lemons with healing; when I bake a lemon drizzle cake it feels medicinal. Lemon drizzle cake should be sticky and sour. The vegetable oil rather than butter makes the cake really light and by going heavy on the lemon zest you get a sorbet tang after each bite. If you like it a little sweeter some lemon drizzle icing on top wouldn't hurt.

What you need?
2 large unwaxed lemons (zested + juiced)
2 eggs
50ml Coconut oil
75ml Groundnut oil
125g self raising flour
100g ground almonds
1 tsp vanilla extract
175g Castor sugar
2 tblsp sour cream

For the drizzle
2 large unwaxed lemons (zested + juiced)
100g Castor sugar

What to do?
Butter cake tin. Pre heat oven to 180degrees. Combine flour, lemon zest and almonds. In separate bowl whisk eggs, add vanilla, add oils, add sugar. Add lemon juice. Add sour cream to wet mix. Combine mixes. Bake at 180 degrees for 35minutes. In jug, mix drizzle ingredients. Remove from cake tin and allow to cool slightly on wire tray. With a fork or skewer, poke all over, so you have little holes everywhere. Pour over the drizzle. Allow to cool.