• 200 g butter (softened)
  • 200 g caster sugar
  • 2 lemons (juice and zest of just one)
  • 3 large eggs
  • 225 g flour
  • 2 tsp baking powder
  • 4 tblsp milk
  • 70 g polenta
  • ingredients for the drizzle:
  • 100 g caster sugar
  • 1 lemon, juice and zest
  • 2 tsp limoncello
  • 50 g raspberries, for garnish


  • Preheat the oven to 180°C (Fan160°C/Gas 4).
  • Butter and line a 20cm cake tin with parchment or butter and flour a fluted 20cm spring form tin.
  • Beat the butter and sugar until pale and creamy.
  • Fold in the lemon zest, whisk in the eggs gradually, 1 at a time, beating well after each addition.
  • Sieve the flour and baking powder together and fold into the egg mixture, add the lemon juice.
  • Stir in the milk and the polenta.
  • Spoon into the prepared cake tin and bake for 40 to 45 minutes or until the skewer comes out clean.
  • Leave in the tin for 2 minutes to cool slightly.
  • In the meantime, combine the caster sugar, limoncello, lemon juice and zest in a bowl. Remove the cake from the tin. Prick the top of the cake with a skewer and pour over the lemon drizzle. Allow to cool.
  • Pile the raspberries in the centre of the cake and serve in slices with a spoon of crème fraiche.


Catherine's tips: Can be frozen – but without the drizzle. To drizzle, defrost and warm cake in oven, then pour over lemon mixture. For child friendly version, omit the limoncello, just add 2 more tbsp of lemon and extra sugar to taste. Use ground almonds as an alternative to polenta and scatter some toasted flaked almonds on top for a delicious alternative.