Lemon Polenta Cake~gluten free

Bindiya Sharma
Bindiya Sharma|
Last updated on Jan 10th
A zesty lemony cake that's perfect for people allergic to wheat.
  • Prep Time10Minutes
  • Cooking Time30Minutes
  • Serves5people

Recipe Ingredients

  • 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

Recipe Preparation

  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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