- 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.