Ballyknocken Lemon Drizzle Cake

For afternoon tea what could be better than a lemon drizzle cake.


  • 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


  1. Preheat the oven to 180°C (Fan160°C/Gas 4).
  2. Butter and line a 20cm cake tin with parchment or butter and flour a fluted 20cm spring form tin.
  3. Beat the butter and sugar until pale and creamy.
  4. Fold in the lemon zest, whisk in the eggs gradually, 1 at a time, beating well after each addition.
  5. Sieve the flour and baking powder together and fold into the egg mixture, add the lemon juice.
  6. Stir in the milk and the polenta.
  7. Spoon into the prepared cake tin and bake for 40 to 45 minutes or until the skewer comes out clean.
  8. Leave in the tin for 2 minutes to cool slightly.
  9. 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.
  10. 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.


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