A truly lemony lemon cake achieved by boiling whole lemons until soft.

2 lemons

140 g butter, softened

3 eggs

250 g sugar

200 g ground almonds

175 g fine polenta

1 tsp baking powder

For the drizzle:

140 g sugar

juice of 1 lemon

Put the lemons in a small saucepan and cover with cold water. Bring to the boil, drain, cover with more cold water, then simmer for about an hour until the lemons are soft. Top up with water if needed. Drain the lemons and when cooled, halve them, remove the pips and blitz in a food processor or blender to a puree.

Preheat oven to 180C. Grease a 23 cm round cake tin.

Place the rest of the ingredients into the food processor and blitz until smooth. 

Pour into the tin and bake for 40-50 minutes until golden on the edges and cooked through.

While the cake is baking make the drizzle by mixing the sugar with the lemon juice. 

Remove cake from the oven and let cool for a few minutes, then pour the drizzle over the top. Leave to cool completely in the tin. I decorated my cake with homemade candied lemon peel.

Serve with cream, mascarpone or yoghurt.