The Avo Keeper Lemon Drizzle Cake

280 g Caster Sugar
235 g Avo Oil
200 g Sour cream
225 g Flour
35 g Corn flour
4 eggs
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon salt
Zest of 2 lemons
Juice of 2 lemons

In a large bowl add the caster sugar and the zest of the lemons, rub the zest into the sugar to release the oils. Using a whisk slowly pour in the avocado oil while whisking. Once all incorporated, add the eggs one at a time, mixing in after each addition. Then whisk in the sour cream. Sift in the dry ingredients, mix the batter thoroughly, then add the lemon juice. The juice creates a reaction and lift in the cake with the raising agents, so it is important to work fast after the addition to get the cake in the oven!
Pour into a 20cm lined cake tin and bake at 140°C for 45 - 60 min until a skewer comes out clean
In the Deli we serve with whipped crème fraiche and a drizzling of lemon curd.