Lemon Polenta Cake~gluten free | How to make Lemon Polenta Cake~gluten free

By Bindiya Sharma  |  28th Dec 2015  |  
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  • Lemon Polenta Cake~gluten free, How to make Lemon Polenta Cake~gluten free
Lemon Polenta Cake~gluten freeby Bindiya Sharma
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

66

0





About Lemon Polenta Cake~gluten free Recipe

A zesty lemony cake that's perfect for people allergic to wheat.

Lemon Polenta Cake~gluten free is a popular aromatic and delicious dish. You can try making this amazing Lemon Polenta Cake~gluten free in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Lemon Polenta Cake~gluten free by Bindiya Sharma has detailed steps with pictures so you can easily learn how to cook Lemon Polenta Cake~gluten free at home without any difficulty. Lemon Polenta Cake~gluten free is enjoyed by everyone and can be served on special occasions. The flavours of the Lemon Polenta Cake~gluten free would satiate your taste buds. You must try making Lemon Polenta Cake~gluten free this weekend. Share your Lemon Polenta Cake~gluten free cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Bindiya Sharma for inputs. In case you have any queries for Lemon Polenta Cake~gluten free you can comment on the recipe page to connect with the Bindiya Sharma. You can also rate the Lemon Polenta Cake~gluten free and give feedback.

Lemon Polenta Cake~gluten free

Ingredients to make Lemon Polenta Cake~gluten free

  • 200gms Unsalted Butter
  • 200gms Almond Flour
  • 150 gms Powdered Sugar
  • 115 gms Polenta
  • Zest of 2 Lemons
  • 2 tsp baking powder
  • 3 eggs
  • For the Lemon Syrup-
  • 1/2 cup Sugar
  • Juice of 2 Lemons

How to make Lemon Polenta Cake~gluten free

  1. Preheat oven to 180 deg C. Grease and line a 9 inch cake pan with butter paper and keep aside.
  2. Cream the butter and sugar together in a large, dry bowl
  3. Mix together the polenta, baking powder and almond flour.
  4. Now add the eggs to the butter-sugar mixture, beating well after each addition.
  5. Fold in the polenta mixture gently along with the zest.Mix well to combine thoroughly so that no lumps remain.
  6. Pour into prepared pan and bake for 30-40 minutes.
  7. For the syrup- Boil the sugar and lemon juice along with a tbsp of water in a small pan till thick and syrupy.
  8. Remove and pour over the baked cake. Leave in pan to cool.
  9. Slice and serve with hot jasmine tea.

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