Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.

Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing ...

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with ...

In a unique, sweet partnership between two iconic Florida-based brands, TooJay’s Deli, and Lilly Pulitzer have teamed up to create a limited-edition Lemon Coconut Cake, celebrating Lilly Pulitzer’s ...