SERVES 8-10/PREP TIME 45 minutes/COOK TIME 30-40 minutes
This polenta cake recipe wasn’t planned as many of our recipes aren’t and actually came about because we were running low on flour so decided to half the flour with polenta. The ‘lemon drizzle’ part comes from my love of the traditional ‘lemon drizzle cake’ and as an addition to the sometimes dry ‘polenta cake’. Hey presto, a bright tangy, moist cake with an interesting texture.
Make sure you buy dry polenta and not the cooked block that a lot of supermarkets sell nowadays. If you struggle to find this then it may be sold as ‘cornmeal’ in the Caribbean section. Get a medium to course cornmeal as the fine one doesn’t give you the same texture.

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Serves 8-10

For the cake
200g self raising flour
2 x whole eggs
200g dry polenta (cornmeal)
200g unsalted butter (soft)
200g caster sugar

For the lemon puree
1 x small lemon (diced, skin and all)
200g caster sugar
200ml water

For the drizzle
the juice of 3 lemons
200ml water
200g sugar


  1. For the puree- dice the entire lemon, remove the seeds and add to a small saucepan with the water and sugar. Simmer until the lemon begins to look translucent.  About 10-15 minutes. Don’t allow the pan to boil dry and add a touch more water if necessary. put to one side to cool.
  2. For the cake-Preheat the oven to 165c Butter and flour a standard 20cm cake tin or you can opt for a square baking dish for a more rustic look.
    If you haven’t had the chance to leave your butter out to cool then put it in the microwave until very soft but not liquid. Using an electric whisk, whisk together with the caster sugar until fluffy and light in colour. Then add the eggs and whisk until fluffy again.
    Now take the cooked lemons that should have cooled to room temperature and blend in a food processor or with a stick blender. Whisk the puree into the cake mixture. Sift in the flour and add the polenta, don’t try to sift the polenta as it probably wont go through your sieve!
    Now carefully fold together with a metal spoon as a apposed to a wooden one (this limits the amount of air bubbles you break up whilst folding).
    Empty into your cake tin and allow to cook for around 30-40 minutes or until a knife comes out clean when stabbed into the center of the cake.
  3. Whilst the cake is cooking prepare your ‘drizzle’. Add all the ingredients together and simmer until the sugar has dissolved.
  4. Once your cake is golden brown and cooked allow for half the heat to subside as it can be quite fragile at first, then stab all over with skewer or large fork. Pour over the drizzle and serve warm with creme fraiche or vanilla ice cream. Once the cake has cooled you can have a slice with a cuppa and its just as lovely.