Easy Lemon Polenta Cake Recipe

This Lemon Polenta Cake is very easy to make and just happens to be gluten free. It’s an ideal cxake to serve as a dessert with cream or crème Fràiche and seasonal fruit.

Servings: 6-8

Cooking time: 40 – 45 minutes

What you’ll need

• 9” spring form tin, greased and lined

Ingredients – Easy Lemon Polenta Cake

• 200g soft butter
• 200g caster sugar
• 200g ground almonds
• 3 large eggs
• 1 tsp baking powder
• 100g polenta
• Juice of one lemon
• Zest of two lemons
• 1 tsp vanilla

Method

1. Preheat oven to 180°C
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, making sugar each is incorporated before adding the next.
4. Add in the almonds, polenta, lemon zest, half the juice, vanilla and baking powder and beat until just combined.
5. Put the mixture into the prepared tin and bake for 40 – 45 minutes until golden and just firm to the touch.
6. Or test with a skewer – should come out clean.
7. Leave to cool in the tin for 10 minutes or so, remove the sides of the tin and when cold remove the base.
8. Dust with icing sugar and serve with crème fràiche.

Notes

This easy lemon polenta cake will keep very well for up to a week.

For more Cake recipes see my Recipes here or join me for one of my hands-on Baking Classes in County Tyrone, N.Ireland.