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What To Do When Life Gives You Lemons…

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How To Bake Your Very Own Home-Made Lemon and Polenta Drizzle Cake

Baking Diaries

Many of us are currently seeking fun, creative, new hobbies to try out. What better way than to try-out those culinary skills? 

Learn how to bake your very own home-made Lemon and Polenta drizzle cake with this quick and easy “When Life Gives You Lemons” delicious recipe.

Let’s jump right into it…

What You’ll Need:

Oil for greasing, 175 g (6 oz) of room temperature butter

150 g (5 oz) of caster sugar

3 eggs

175 g (6 oz) of self-raising flour

75 g (3 oz) polenta grains/cornmeal 

1 teaspoon of baking powder

Grated rind of 2 lemons

Pastry brush

Scissors

Greaseproof paper, kitchen scales, and measuring spoons, Grater, wooden spoon, fork, and skewer tea/dessert spoon, lemon squeezer, small saucepan and, small new paintbrush, 4 plates, large and medium bowls.

If you prefer to bake a lemon only drizzle cake then you’ll need:

150 g (5 oz) of Brown sugar or Caster sugar

2 large eggs

175 g (6 oz) of self-raising flour 

Lemon juice 

2-3 drops of Vanilla 

Baking Directions:

1. Set the oven to 180°C/350°F/Gas Mark 4

Brush the loaf tin with a little oil, then cut a piece of grease-proof paper to cover the base and the 2 longest sides. Place in the tin and brush lightly with a little extra oil.​

2. Put the butter and sugar in the large mixing bowl and beat together with a wooden spoon until lightly fluffy. Beat the eggs in the medium bowl with the fork then add alternate spoonfuls of egg and flour to the butter mixture, continue to mix well until they have all been added. Stir in the lemon rinds, polenta, and baking powder.

3. Spoon the cake mixture into the baking tin and smooth flat with the back of the spoon.

Next, bake the cake for 40-50 minutes until it is well risen and golden brown, the top is cracked and the skewer comes out clean when pushed into the center of the cake.

4. While the cake is baking, make the lemon syrup. Put the lemon juice and sugar in the pan and heat gently, stirring until the sugar has dissolved, then boil for a minimum of 1 minute then set aside to cool. Gently remove the cake from the tin and put it in the wired rack set over a large plate. Make skewer holes in the top of the cake then spoon over the hot lemon syrup so that it runs through the holes. When all the syrup has been added, you can mix icy sugar to cover the cake and leave aside to completely cool.

5. To finish, make up the dried egg white as the packet instructs, then brush the liquid over the icy sugar using a paintbrush. If you are using flowers to decorate your cake, hold each flower over a plate to sprinkle with a little sugar over the top using a clean dessert spoon.

Lemon Only Drizzle Cake Directions:

Mix brown sugar or caster sugar with room temperature butter

1. Add 2 large eggs

2. Squeeze in lemon juice

3. Add 2-3 drops of vanilla

4. Add self-raising flour

5. Stir the mixture together until fluffy

6. Grease the baking tray or use parchment paper to line the tray

Place in the oven for 30 minutes on gas mark 160°C 

– And there you have it! your very own home-made scrumptious…

“When Life Gives You Lemons” Drizzle Cake – TaDah!