We had an unusually peaceful weekend last weekend which was just amazing.  Apart from the weekly ballet class (not me!), we had absolutely nothing in the diary ….bliss.

My eldest girl had been asking to do some baking for ages so we decided that Sunday was the day and somehow I managed to persuade her to bake my all time favourite cake, a lemon drizzle.

However, I was torn…..I LOVE lemon drizzle, a real lemon drizzle but could I tamper with a recipe (as I usually do) and still end up with one that would hit the spot?


I’m pleased to say that this little experiment was a success.  Ok so this is FAR from a ‘health food’ and I guess there is an argument that a little of everything (including standard lemon drizzle cake), is just fine. I couldn’t agree more but I couldn’t quite bring myself to use a whole pack of butter and 250g of sugar in just one cake.  What’s more, turns out you don’t need it!  I’ve been doing a lot of work and teaching around reducing sugar (added sugar) intake so this is high up on my agenda at the moment and something that I feel strongly about especially where kids are concerned.


I digress and perhaps a discussion about sugar isn’t particularly fitting within a cake blog (!) but anyway it is something that we all need to consider and we do need a general rise in our awareness of the level of daily sugar consumption and the damage that this is doing to our bodies.


Back to the cake!



75mls Sunflower oil

175g self raising flour

1.5tsp baking powder

100g polenta*

Zest of 2 x unwaxed lemons

140g caster sugar

2 large eggs

240g natural yoghurt (I used full fat)


The ‘Drizzle’

80g caster sugar

Juice of x 2 lemons

  • you can use a mixture of ground almonds and polenta here but I omitted the nuts as wanted to send a slice in with daughter to school as a mid morning snack for a treat and we aren’t allowed any nuts in the lunchboxes.

Preheat the oven to 180 C / 160 C / Gas 4.

Line and grease a standard loaf tin

Put the flour, baking powder and polenta in a bowl and mix.

In a separate bowl, mix together the oil, eggs, zest and yoghurt until combined (no need to overbeat) and stir this slowly into the flour mixture and gently combine until smooth.

Spoon into the prepared tin, smooth over the top and pop into the oven for 30 minutes. Remove from the oven, cover in foil and pop back into the oven for a further 10-15 minutes until a skewer comes out clean when inserted into the middle of the cake.  As you can see by the picture, I didn’t use foil (hence the above tip) and that is why it is so brown (black really!!).  Still tasted great though…..

Meanwhile make up the syrup by mixing the sugar and lemon juice.

Once the cake is cooked, make loads of small holes all over it and slowly pour the syrup over the top of the cake so that it seeps into these holes.

Leave to set and go a little ‘crusty’ and then enjoy!

I hope that you enjoy this if you have a go at it. Our entire cake has pretty much gone…


Let me know how you get on!  We are going to have a go at some healthy flapjacks this week…My mission is to see whether or not I can really get my girls to eat flapjacks with vegetables in them! I’m not sure, watch this space 🙂