Raspberry & lemon polenta cake recipe | Good Food

Ingredients

• 225g very soft butter
• 225g caster sugar plus 1 tbsp
• 4 eggs 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