Lemon, Love, & a Bottle of Veuve

I've been baking versions of this lemon polenta cake for well over 20 years now. I've tried it with clementines in winter, blood oranges when I can get my hands on them, even the odd splash of orange blossom. But, I always come back to the lemon. There's something about that golden crumb, the brightness of citrus, and the contrast of raspberry and pistachio on top - it just looks like a celebration. Like something you want to serve with pride.

And what makes it such a reliable favourite, especially in a café or professional kitchen, is that it lasts. Sponge cakes can be temperamental. Leave one on display for a day and it's already past its best. But this one? This one gets better. The polenta gives it that soft-but-slightly-grainy texture I love, and the ground almonds means it holds on to moisture for days. Wrap it well, refrigerate overnight, and you've got a cake that keeps on giving.

It also happens to be gluten-free but no one ever guesses. That's not the selling point, it's just a lovely bonus.

Over the years I've made this cake in all kinds of formats. As a traybake for big summer parties. As a refined dinner party dessert with greek yoghurt and poached fruit. And, memorably, carved into the shape of a bottle of Veuve Clicquot.

A few years ago, the husband of one of my closest friends called me asking if I could make her a surprise birthday cake.

"Of course!" I said, because I never learn.

Then came the immortal line:

"I want it shaped like a bottle of Veuve Clicquot."

Brilliant.

There was a pause. Possibly a sigh. And then the usual routine: I swore a bit, rolled up my sleeves, and got to work.

To be fair, Sam, my lovely friend's husband, was brilliant. He really did his best to support me. He even found sugar paste labels online and had them printed, ready to go. I didn't have to hand paint anything in the end, thank goodness. He just wanted to do something special for her, and I couldn't say no to that.

So, I layered and carved the lemon polenta cake into a rough champagne bottle shape, covered it in buttercream and sugar icing, and added Sam's sugar paste labels. It was completely ridiculous- but also kind of brilliant. And underneath it all? That same soft, golden, zesty lemon cake that never lets me down.

It's dependable, but never dull. A bit like the best kind of friend.

Whether you're baking for a big do, cutting squares for a picnic, or just needing something that tastes like sunshine on a grey day, this one's worth keeping in your back pocket.

Want the recipe?

This lemon polenta cake recipe has been baked into a party traybake, plated up with creme fraiche and berries, and once memorably carved into a champagne bottle. It's a keeper. Moist, zesty, gluten free, and gorgeously long lasting.

The full recipe ( plus tips) is available to my subscribers.

Subscribe here to get it straight to your inbox

.