Lemon-Scented: A Strawbridge Kitchen Cake

14th Apr 2025

This Easter, treat friends and family to makes and bakes that capture the essence of spring. We've got all the tools you need to turn your hand to delicious homemade treats – and, thanks to our old friend, Cornish chef, food photographer, and writer James Strawbridge, a recipe that’s just perfect for adding a dash of charm to your springtime gatherings. Perfect for afternoon tea, weekend get-togethers, or a simple moment of pause, it’s a bake you’ll return to time and again.



There’s something quietly comforting about baking at home – the gentle hum of the oven, the warm scent in the air. A sun-drenched indulgence, this Polenta Lemon Drizzle Cake combines the rich, golden sweetness of butter with the zesty vibrance of fresh lemons, delivering a treat that feels like a celebration with every bite. Bringing brightness to the table, its light texture, delicate golden crumb, and refreshing burst of citrus make this polenta cake a gluten-free masterpiece topped with a glossy drizzle. If you’re searching for a show-stopping dessert, it’s one that’s ideal for any occasion.

Inspired? You should be…we solemnly pledge that every bite of this cake will transport you to a tranquil garden in full bloom – refreshing, elegant, and utterly scrumptious. 

Polenta Lemon Drizzle Cake (Gluten-free)

Serves 8

You'll Need

For the Cake

  • 200g unsalted butter, softened
  • 200g golden caster sugar
  • 3 large free-range eggs
  • 100g fine polenta
  • 100g ground almonds
  • 1½ tsp baking powder
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 tsp vanilla extract
  • Pinch of sea salt

For the Drizzle

  • Juice of 1 lemon
  • 100g icing sugar
  • Edible flowers (optional, for a touch of elegance)

Method

  1. Preheat your oven to 160°C (fan). Prepare a 20cm round springform cake tin by greasing and lining it with baking parchment for easy release after baking.

  2. In a large bowl, beat together the softened butter and golden caster sugar with an electric mixer for 3–4 minutes until pale, light, and fluffy.

  3. Add the eggs one at a time, mixing thoroughly after each addition. If the mixture begins to curdle, stir in a spoonful of polenta to bring it back together.

  4. Fold in the polenta, ground almonds, baking powder, lemon zest, lemon juice, vanilla extract, and a pinch of sea salt until just combined. Spoon the mixture into the tin and smooth the top.

  5. Bake for 45–50 minutes until golden and a skewer inserted into the centre comes out clean. Meanwhile, mix the lemon juice and icing sugar to create the drizzle.

  6. As soon as the cake comes out of the oven, poke holes in the top with a skewer and slowly spoon over the lemon drizzle so it soaks in evenly. Leave the cake in the tin for 15–20 minutes before transferring to a wire rack to cool completely.

  7. Garnish with edible flowers and serve with a generous spoonful of Cornish Clotted Cream.

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