Lemon Drizzle Cake with Citrus White Balsamic


75ml Rapeseed Oil

175g Self Raising Flour

5g Baking Powder

50g Ground Almonds

50g Polenta

2 Lemons zest finely grated

140g Golden Caster Sugar

2 Large Eggs

200ml Natural Yoghurt

25ml Citrus Balsamic


For the drizzle

 The juice of the 2 lemons

10ml Citrus White Balsamic

85g Caster Sugar



  1. Preheat the oven to 180ºC and lightly oil and line with greaseproof paper a 20cm round cake tin.
  2. Mix the flour, polenta, baking powder, almonds, sugar and lemon zest in a large bowl.
  3. Mix the eggs, vinegar, oil and yoghurt in a jug combining them well.
  4. Pour the wet mixture onto the dry and mix thoroughly.
  5. Place mixture into the prepared cake tin.
  6. Place on the middle shelf of the preheated oven.
  7. Bake for approximately 35 minutes until golden brown and evenly risen.
  8. To check if your cake is cooked insert a cocktail stick or metal skewer into the middle of the cake if it comes out clean your cake is cooked if not return the cake to the oven and repeat the check after five minutes if not repeat as required.
  9. To make the drizzle bring the lemon juice and vinegar to the boil then add the sugar.
  10. Simmer for two minutes.
  11. When your cake has cooled slightly pour over the lemon syrup.
  12. Allow to cool completely before removing from the tin.