Mother’s Day
Lemon Polenta Cake topped with Lavender Sugar
Sunday 10th March 2024
Indulge in a timeless tradition this Mother’s Day with a slice of lemon polenta cake, a cherished favourite in our household. Delighting the senses with its delicate crumb and zesty lemon flavor, this cake holds a special place in our hearts, especially for Mum.
What sets this cake apart is its delightful crunchy lavender sugar topping, adding a unique twist that elevates each bite. The gentle floral notes of lavender perfectly complement the tangy lemon, creating a symphony of flavours that dance on the palate.
But this cake isn’t just reserved for Mother’s Day celebrations; it’s a versatile treat that we enjoy year-round. As a dessert, it pairs beautifully with a dollop of sweetened mascarpone and a handful of juicy raspberries, creating a harmonious balance of textures and flavours.
One of the best things about this lemon polenta cake is its versatility. Not only does it make for a delightful Mother’s Day indulgence, but it also freezes brilliantly, making it the perfect option to have on hand for unexpected guests or impromptu gatherings. Whether it’s a leisurely Sunday afternoon or a cosy mid-week kitchen supper, this cake is sure to delight and impress.
Join us in carrying on this delicious tradition and treat yourself and your loved ones to a slice of homemade goodness. After all, there’s nothing quite like the comfort and joy that comes from sharing a slice of cake made with love and tradition.
Ingredients
200g Butter, softened.
200g Caster Sugar
3 Eggs
200g Ground Almonds
1 tsp Vanilla Extract
Zest of 2 Lemons
Juice of 1 lemon
100g Polenta
1 tsp Baking Powder
¼ tsp Salt
For the Glaze
Juice of 1 lemon
50g Icing Sugar
25g Caster Sugar
2 tsp Lavender Petals
Method
- Line a 9-inch cake tin with greaseproof paper and be sure to grease the sides of the tin well. Pre-heat the oven to 160 degrees.
- Beat the butter and sugar together in a bowl.
- Add the eggs and mix until combined.
- Add the ground almonds, vanilla extract, zest of 2 lemons, juice of 1 lemon, polenta, baking powder and salt. Mix this together to make a smooth thick batter.
- Spread the mixture into the lined cake tin and bake for 25-35 minutes. To check the cake is baked insert a skewer to the middle of the cake and it should come out clean. Leave the cake in the tin to cool.
- Whilst the cake is baking it’s time to make the drizzle. To do this – heat the juice of one lemon in a pan with the icing sugar. Stir continuously over a low heat until the sugar has dissolved, and the syrup has slightly thickened.
- Pour the glaze over the baked cake when it first comes out the oven. Leave to cool.
- Once the cake is cooled, remove from the tin and place on your serving plate. Sprinkle the top of the cake with the caster sugar and lavender.
- Enjoy a slice with a cup of Earl Grey!
