1) Heat oven to 180 degrees Celsius, and then line an 8 inch round loose bottom cake tin. Wash lemons and dry well, set aside until needed.
2)Cream butter and sugar in mixing bowl, add eggs one at a time and beat well.
3)Stir in flour, polenta and grated lemon zest and mix well, transfer to prepared tin. Level mixture and make small well in centre of cake mix (to prevent cake peeking).
4)Bake just above middle of oven for approximately 50 minutes until cake skewer comes out clean when inserted into cake.
5)Heat juice of 2 lemons and 4 tablespoons castor sugar in glass jug in microwave for 1 minute until dissolved. Allow to cool for a few minutes than using a pastry brush brush over top of cake whilst it is still in the tin.
6)Remove cake from it's tin when cool and store (if you get chance) in an "Tupperware" style cake container.
Lovely moist lemon cake that doesn't last long in our house!
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