Fold in combined dry ingredients and lemon juice until just combined. Pour mix into greased and base lined 24cm round cake tin (not spring form) and bake at 160C for one hour or until golden and ...

Mix in the lemon zest, juice and lavender. Scrape into prepared springform pan and bake for about 30 minutes, until the cake is lightly golden and when a skewer is inserted it comes out clean.

In large bowl, combine flour, cornmeal, baking powder, lemon zest and salt. In large bowl, using electric mixer, beat eggs and 1/2 cup sugar until foamy. Gradually beat in milk and almond extract.

Lemon polenta cake by Lesley Waters Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas.

Allow to cool completely in tin before turning on to a plate as cake falls apart easily while warm. If using lemon icing spread over cake when cold. see ingredients see method Posted11 Apr 200511 ...

Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. You can make your own blend of flours or ...