Gluten free Lemon Polenta Cake

So we celebrated a birthday this week (balloon a big giveaway, eh?!) and we didn’t go for the usual character clad, Pinterest themed, en-route-to-a-medical-condition kinda cake. Instead we all had a slice of gluten free at its yummiest – fresh and zingy Lemon Polenta cake. It was delicious so I thought I’d share the recipe with you all (*Warning* I’ve used icing sugar in this recipe – One offs are okay right??!!)



130g ground almonds
170g fine cornmeal
200ml olive oil / 200g butter
100g honey / fruit sugar / brown caster sugar
100g coconut sugar
1 teaspoon baking powder
A pinch of salt
4 medium eggs
The zest of 2 lemons (keep juice for drizzle)
100g icing sugar (for the drizzle, not main cake)


Combine the honey, sugar and oil until creamy
Add the eggs and combine gently (don’t over whisk)
Add the ground almonds, cornmeal, salt and baking powder
Add the zest of two lemons (if you’re using waxed lemons don’t panic, you can wash them in very hot water to take the wax off)
Bake for 50 minutes at 170 degrees in a springform tin (I used a 9inch one)
Once ready, make the syrup by boiling the juice of two lemons and then add the icing sugar – allow it to dissolve
Prick the cake all over with a very thin skewer and pour the syrup over ensuring it reaches all corners of the cake
Allow to cool and serve alone or with ice cream. I hope you enjoy it as much as we did!

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