This bright, zesty lemon cake gets a nourishing twist from creamy avocado, replacing some of the butter for a lighter, moist crumb with vibrant flavour.
Preheat the oven to 180ºC. Beat the butter with the sugar in a food processor or mixer until soft and creamy.
Scrub the lemons well and zest. Halve the avocados, remove the pits and peel off the skin. Mash up the avocado with a fork.
Add the lemon zest to the butter mixture, the juice of ½ lemon and the mashed avocado. Mix in the eggs one at a time.
Sift the flour with the baking powder and add to the avocado mixture. Mix until smooth. Spoon the batter into the cake tin and smooth out the top. Bake the avocado lemon cake in the preheated oven for about 45 minutes or until golden brown.
Let the cake cool in the cake tin for 5 minutes. Remove from the tin and leave to cool completely on a rack. Cut the cake into 12 slices.
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