Let Her Eat Cake: Caramel Lemon Loaf

Not a summery, zingy loaf. This is rich and sticky. The only way to eat it is hot and smothered in butter (the cake, not you).

Caramel Lemon Loaf

You'll need:

• 120ml vegetable oil
• 200g yoghurt
• 2 eggs
• 1/2tsp vanilla extract
• Zest of a lemon
• 80g caster sugar
• 80g dark brown demerara sugar
• 175g self-raising flour

Make it!

• Preheat the oven to 180c / Gas 4.
• Grease and line a loaf tin.
• Whisk together the oil, yoghurt, eggs and vanilla to combine.
• In a separate bowl, rub the lemon zest and sugar together with your fingertips until the sugar is reasonably lump-free and the zest is rubbed in.
• Sift the flour into the sugar mixture, then fold in the wet ingredients.
• Bake for around 45 minutes, until cooked through.