Raspberry lemon polenta cake
Ingredients
- 225g very soft butter
- 225g caster sugar, plus 1 tbsp
- 4 egg, beaten
- 175g fine polenta
- 50g plain flour
- 1½ tsp baking powder
- ½ tsp vanilla extract
- finely grated zest of 1½ lemons
- 200g frozen raspberry, left frozen
- icing sugar, or more to taste (optional)
- 100g soft cheese at room temperature (we used Philadelphia)
- 1 tbsp icing sugar, or more to taste
- finely grated zest of ½ lemon, plus a squeeze of juice
- 142ml tub double cream
- 100g frozen raspberry, defrosted
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