Swirly lemon drizzle fingers

Swirly lemon drizzle fingers

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(29 ratings)

By

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Makes 18 fingers

Polenta (sometimes called fine cornmeal) gives this cake its yellow colour and soft texture

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
214
protein
3g
carbs
27g
fat
11g
saturates
6g
fibre
0g
sugar
17g
salt
0.3g

Ingredients

  • 200g butter, well softened, plus extra
  • 200g golden caster sugar
  • 4 large eggs
  • 100g fine polenta or fine cornmeal
  • 140g self-raising flour
  • zest 3 lemons

For the swirl and drizzle

  • 4 tbsp lemon curd
  • 5 tbsp golden or white caster sugar
  • zest and juice 1 lemon

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Method

  1. Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm. Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.
  2. Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake – not too much or you won’t see the swirls once it’s cooked. Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Don’t open the oven before 30 mins cooking is up.
  3. Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top. Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.

Recipe from Good Food magazine, February 2009

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Comments

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chocalotl's picture
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I've made many a lemon drizzle cake and have now established a diverse range. However, as a traybake this is a definite new weapon in my arsenal. The sponge is beautifully light, piquant and fluffy, contrasting sublimely with the dense pockets of creamy lemon curd (I agree with Joanne that Tiptree is a good way to go). I too found the curd worked fine as an estimated quantity, producing a beautifullly burnished caramelised top. The sole hiccup I encountered was in the swirling: to avoid holes in the cake comprising sunken pockets of burst curd bubbles, it was best to add the curd in smaller blobs not thick stripes, dotted over the surface and then lightly swirled. But overall, the contrast of creamy with airy is divine!

gailjones's picture
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This is a gorgeous cake and very easy to make.

greenlung's picture
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This is a fantastic cake, would really recommend this. There is a battle with the kids when we make this about to Curd or not to Curd, and how much is right. But this is so dependable, and a favourite with all.

justjaki's picture
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Despite only having 2 lemons & forgetting to buy the lemon curd the cake was delicious with the polenta(I have never used before but was really yum) and lemon crunchy topping. I will try it again soon when I remember to buy more lemons & the curd :o)

tartandlard's picture
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Made the cake and it turned out unbelievable good. Moist, tasty and very light... Superb!

drizzle's picture
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Very lemony and moist. Family thought it was better than my other lemon drizzle cakes which they loved as well. Served it warm with creme fraiche. All gone in one sitting.

missmoo75's picture
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I love this cake, my friends love it and I'm constantly asked at work to make it. I like to add a small handful of poppy seeds in the mix too to give it texture.

pauline1245's picture

after reading these reviews I can't wait to try this recipe!
I'll let you know how I get on.....

clarebrown's picture
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Absolutely gorgeous and super-lemony. Loved the different textures of zesty cake, gooey lemon curd and slightly crunchy sugar topping. I had some ground almonds that needed using up so I used half ground almonds and half polenta. I used a coarse polenta rather than fine and it worked out OK, adding a bit of bite to the cake. Highly recommended.

kfurber's picture
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This is delish! The lemon curd pockets in the cake mixture are absolutely gorgeous! My only slip up was using normal polenta rather than the fine stuff which affected the texture somewhat, but for a complete novice I was very proud of the result!

jbodman's picture
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I'm a huge fan of anything lemon so have tried lots of lemon cake recipes.... this is by far the best! Used Tiptree lemon curd which was lovely, and I used the extra self raising flour rather than polenta and the result was absolutely delicious!

beamuffin's picture
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I've just made this recipe and it turned out absolutely delicious. For a healthier touch I used spelt flour instead of wheat and only organic ingredients. I'll definitely make this cake again!

angelgirl377's picture
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I made this as muffins and they were really scrummy!

cherylshap's picture

Nope i've tried this cake again today and its no use i cant make it!! This time i left it longer and it went all bubbly on top and i think its over done and a little dry. It's edible, but just not like it should be! I give up.

carlaamanda69's picture

Made this and it was absolutely gorgeous. I didn't use the polenta, I just went for the Self Raising Flour option.

I also used lemon curd that was quite solid so I just blobbed in on and swirled it in.

There were squidgy bits of lemon curd through the cake when cooked but I enjoyed that. :D

I will definately make it again but may try bottled lemon juice this time because I'm now left with three lemons that have been zested to find something to do with!!LOL

bananamay's picture
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this was my first ever sponge and it turned out perfectly - and delicious! I didn't even bother with the drizzle and they still tasted great

misslulu's picture
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Loved it so did everyone lucky enough to get a slice. Used cheap lemon curd which was quite solid so gave it a blast in the microwave to soften and make it more spreadable. Will definately make again

vegacom's picture

My daughter and I made these yesterday and we were both very impressed with the results! I think I was a bit heavy handed with the lemon curd (I guessed rather tha measured) but the result was a lovely, sticky, carmelised effect on top. It was so nice as it was, we didn't even add the syrup. Minimum effort, maximum result, my kind of recipe! Will make again and again.

cherylshap's picture

Just made this cake and i dont think its cooked properly in the middle!! Either that or it the lemon curd sunk through the cake?? Nah i think its not cooked right after having a look at the photo! D'oh! Left it for the full 35 and a bit longer maybe should have left it in another 5 minutes! Might try it again since i have an abundance of lemons.. will let you know.

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