Lemon Drizzle Traybake

Here is a link to the Yorkshire Rapeseed Oil recipe.


I made it using gluten free self raising flour and because even 100grams of rapeseed oil looked an awful lot and we have limited supplies at the moment I cut that down to 100grams from 175grams. I used plain oil and added the zest of a lemon to the sponge. I popped it in a round cake tin so it would be shallower than the original recipe. Baked for 35 minutes.

The reduced quantity of oil worked well. Very tasty and zingy, I didn’t bother with the lemon icing.