Lemon Polenta Cake

Lemon Polenta Cake

Recipe from Annie Bell

When life gives you lemons why don’t you try making a lemon cake better still try the lemon drizzle loaf cake it’s like summer in your mouth. Also never throw away squeezed lemon, but keep them for the day by the sink. Then you can use them to remove fish, onion or garlic smells from your fingers. If you are not cooking then stick them on your elbows while you are reading a book, to soften and whiten your skin.

  • 180g/6.3oz unsalted butter, softened and diced
  • 200g/7oz caster sugar
  • 3 large eggs
  • Finely grated zest and juice of 2 lemons
  • 130g/4.6oz ground almonds
  • 2 tsp baking powder, sifted
  • 100g/3.5oz fine polenta

For the Strawberry Compote

  • 450g of strawberry
  • 4 Tablespoon of kirsch
  • 125g strawberry jam

Little Extra

  • Icing sugar for dusting
  • Unsalted butter for greasing
  • Crème fraiche to serve (Optional)


 – Hours


40 – 50 minutes



  1. Preheat the oven to 170°C fan oven / 190°C electric oven
  2. Butter a 20cm non-stick cake tin with a removable base, at least 5cm deep
  3. Place all the ingredients for the cake in a mixing bowl or food processor and cream together until the mixture is smooth and creamy but slightly grainy
  4. Transfer to the prepared tin, smoothing the surface with a spoon
  5. Place in the oven for 35-40 minutes until golden, risen and firm and coming away from the sides. A skewer inserted into the center should come out clean
  6. Run a knife around the sides of the cake and remove and place on a cooling rack to cool
  7. To make the strawberry compote, place 450g hulled and quartered strawberries in a bowl and drizzle over 4 tablespoon of kirsch.
  8. Cover the bowl with cling film and chill for several hours or overnight, stirring at least once.
  9. Remove strawberries from the fridge 30-60 minutes before serving.
  10. Gently warm 125g strawberry jam in a small saucepan until it beings to liquefy, then press it through a sieve into a bowl.
  11. Strain the strawberry marinating liquid into the bowl and stir to blend the jam.
  12. Pour the warm jammy liquid over the strawberries, stirring to cat
  13. Serve with the cake

Free Standing Mixer

20cm cake tin, 5cm deep


You can serve with crème fraiche to serve rather than strawberry compote.

You can replace use 2 small orange in place of the lemons