Mother’s Day

Lemon Polenta Cake topped with Lavender Sugar

Sunday 10th March 2024

Indulge in a timeless tradition this Mother’s Day with a slice of lemon polenta cake, a cherished favourite in our household. Delighting the senses with its delicate crumb and zesty lemon flavor, this cake holds a special place in our hearts, especially for Mum.

What sets this cake apart is its delightful crunchy lavender sugar topping, adding a unique twist that elevates each bite. The gentle floral notes of lavender perfectly complement the tangy lemon, creating a symphony of flavours that dance on the palate.

But this cake isn’t just reserved for Mother’s Day celebrations; it’s a versatile treat that we enjoy year-round. As a dessert, it pairs beautifully with a dollop of sweetened mascarpone and a handful of juicy raspberries, creating a harmonious balance of textures and flavours.

One of the best things about this lemon polenta cake is its versatility. Not only does it make for a delightful Mother’s Day indulgence, but it also freezes brilliantly, making it the perfect option to have on hand for unexpected guests or impromptu gatherings. Whether it’s a leisurely Sunday afternoon or a cosy mid-week kitchen supper, this cake is sure to delight and impress.

Join us in carrying on this delicious tradition and treat yourself and your loved ones to a slice of homemade goodness. After all, there’s nothing quite like the comfort and joy that comes from sharing a slice of cake made with love and tradition.


200g Butter, softened.
200g Caster Sugar
3 Eggs
200g Ground Almonds
1 tsp Vanilla Extract
Zest of 2 Lemons
Juice of 1 lemon
100g Polenta
1 tsp Baking Powder
¼ tsp Salt

For the Glaze
Juice of 1 lemon
50g Icing Sugar
25g Caster Sugar
2 tsp Lavender Petals


  1. Line a 9-inch cake tin with greaseproof paper and be sure to grease the sides of the tin well. Pre-heat the oven to 160 degrees.
  2. Beat the butter and sugar together in a bowl.
  3. Add the eggs and mix until combined.
  4. Add the ground almonds, vanilla extract, zest of 2 lemons, juice of 1 lemon, polenta, baking powder and salt. Mix this together to make a smooth thick batter.
  5. Spread the mixture into the lined cake tin and bake for 25-35 minutes. To check the cake is baked insert a skewer to the middle of the cake and it should come out clean. Leave the cake in the tin to cool.
  6. Whilst the cake is baking it’s time to make the drizzle. To do this – heat the juice of one lemon in a pan with the icing sugar. Stir continuously over a low heat until the sugar has dissolved, and the syrup has slightly thickened.
  7. Pour the glaze over the baked cake when it first comes out the oven. Leave to cool.
  8. Once the cake is cooled, remove from the tin and place on your serving plate. Sprinkle the top of the cake with the caster sugar and lavender.
  9. Enjoy a slice with a cup of Earl Grey!
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