Why not have a go at this light and summery lemon cake and enjoy with Greek yoghurt and fresh berries!


  • 115g rapeseed oil
  • 245g caster sugar
  • 2 eggs, beaten
  • 350g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 280g low fat yogurt
  • 2 lemons (zest and juice)
  • Black sesame seeds (about 1 tbsp.)


  1. Preheat the oven to 180°C/Gas mark 4
  2. Mix the rapeseed oil and sugar, then slowly add the eggs until well mixed. Add the lemon zest, juice and the yogurt.
  3. Sift together the flour, baking powder and bicarbonate of soda, then fold into the wet mix with the sesame seeds.
  4. Spoon the mixture into a greased cake tin (approx. 32x24x6cm) and bake for 20-25 minutes. Cool in the tin for 5 mins before turning the cake out onto a wire rack.