Swirly lemon drizzle fingers

Swirly lemon drizzle fingers

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(31 ratings)

Prep: 15 mins Cook: 40 mins


Makes 18 fingers
Polenta (sometimes called fine cornmeal) gives this cake its yellow colour and soft texture

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal214
  • fat11g
  • saturates6g
  • carbs27g
  • sugars17g
  • fibre0g
  • protein3g
  • salt0.3g
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  • 200g butter, well softened, plus extra



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g fine polenta or fine cornmeal



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 140g self-raising flour
  • zest 3 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the swirl and drizzle

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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments, questions and tips

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29th Dec, 2011
I really loved this recipe....Great flavour.... I want to know can you make it with only polenta, then it would also be ideal for a friend who has coeliac disease. Thanks
19th Sep, 2011
I made this cake this evening, and it's lovely. I must have put too much lemon curd, or maybe it was just too cold but it sank to the bottom! I didn't do the drizzle topping as I don't think it needs it as it is lovely and moist. Husband loves, kids love it and I'm chuffed as I don't bake often so feel rather smug
3rd Aug, 2011
Made this recipe to share with family. It was super popular! Only adjustment I made was not adding further lemon zest on the top. I would maybe use icing sugar instead of caster sugar for the drizzle as it didn't really dissolve in the lemon juice properly. A great recipe!
23rd Jul, 2011
I made this for my husbands bday and he absolutely loved it I think the 3 lemons for zest is excessive though as they went bad after the zest was off. Looked good though.
19th Jun, 2011
Loved this recipe! I left out the lemon curd and instead made a slight lemon flavoured icing. When I make again may use 10g less polenta.
16th May, 2011
Didnt work for me first time round, but I think it was my own faultas I used a loaf tinwhich quite obviously wouldnt result in fingers!! Will try this again soon and report back!
11th Dec, 2010
i need some advise... which lemon drizzle cake is better? this one or the one by tana ramsey with the most 5*?
11th Dec, 2010
could i use low fat margarine instead of butter?
29th Nov, 2010
useful tip(above):-P
13th Oct, 2010
Lovely. But don't touch with finger to see if cooked. Got finger burn from very hot lemon curd.


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