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Lemon, Almond and Olive Oil Cake



(Serves 6)

For the Cake

  • 2 medium eggs
  • 35g caster sugar
  • 35g runny honey
  • Zest of 2 lemons
  • 50g olive oil
  • 35g polenta
  • 65g ground almonds
  • ½ tsp baking powder

For the Drizzle:

  • Juice of 2 lemons
  • Golden caster sugar, to taste

The ultimate lemon drizzle cake with a moreish crunchy topping. The addition of ground almonds and polenta gives wonderful flavour and moist texture.

This is the perfect recipe to make at home with children, to enjoy as an afternoon treat or as something sweet after supper.



Pre heat the oven to 170°c and line a suitable cake tin, muffin tin or small skillet with baking paper.

Crack the eggs into a bowl and add the sugar, honey, lemon zest and olive oil and whisk everything together.

Next, add the ground almonds, polenta and baking powder to the bowl and fold everything together until well combined. Pour the mixture into your prepared cake tin or tins and bake in the oven for around 20-30 minutes until golden on top and just firm to touch.

Whilst the cake is baking, make your drizzle. Juice the lemons and add enough sugar to create a thick icing. It will not be smooth, but slightly coarse and textured.

When the cake is cooked, remove from the oven. Pierce the top with a cocktail stick, fork or knife, and while still hot, pour the drizzle over the top and smooth over with the back of a spoon. Leave the drizzle to soak in and set before lifting the cakes from their tins.

Serve warm or cold with a generous dollop of cream or crème frâiche. Decorate with edible flowers if you wish.

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