Ingredients

• 100 ml of vegetable oil, plus a supplement for the baking dish
• 275g of Blédor Self-Raising flour
• 200g of brown sugar
• 1 teaspoon of baking powder
• 1 lemon, zest
• Juice of ½ lemon

For the icing

• 150g icing sugar
• Juice of ½ lemon

Preparation

• Heat the oven to 180^oC/ 200^oC ( fan/gas 6). Grease a cake pan and cover with baking paper. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170 ml of cold water, then to  a smooth consistency.
• Pour the mixture into the pan. Cook for 30 minutes or until a knife gets out clean. Let cool in the mould for 10 minutes, then remove and transfer the cake on a grid until completely cold.
• Sift the icing sugar and mix enough lemon juice to make a cream thick enough to spread on the cake, without spilling