Gluten Free Lemon Polenta Cake

I’ve always been interested in this cake after watching an episode on Celebrity Come Dine With Me. The guest on the show really enjoyed it and said it was the best dessert of the week! since then I’ve always been intrigued and wondered how it would taste and would it be on the as nice as they made out on the show. For me, Polenta isn’t something I think would make a very moist cake? I liked the idea of the lemon and the recipe I found used lemon zest as well juice, and not just the zest as some of them do. I was hoping the lemon would make the cake really moist. 

The great thing about this cake is it’s gluten free, so good for those who can’t get gluten. The other super thing is that it’s quite easy to make, but just remember that the butter needs to be super soft from the start.

As for the cake, I wouldn’t say I was totally wowed by it. It’s got a very different texture, not light and fluffy but more of a dense yet crumbly texture. The lemon didn’t come through as much as I thought it would, I could have done with more lemon, especially as it had 2 lemons. I think the influence from my mum is rubbing off on to me, her and her love for lemon!!!! also my biggest lemon critic wasn’t so keen, I’m glad I finally tried the cake, but it won’t be something I would make again.

Lemon Polenta Cake
A lemony, crumbly, dense cake
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 180g - unsalted butter, softened and diced
  2. 200g - caster sugar
  3. 3 - large eggs
  4. 2 lemons - finely grated zest and juice of
  5. 130g - ground almonds
  6. 2 tsp - baking powder, sifted
  7. 100g - fine polenta
  8. icing sugar for dusting
  9. Optional: Extra lemon for decoration
Instructions
  1. 1. Line and grease a deep 8" (5cm) cake tin and preheat the oven to 190°C/160°C fan/gas mark 5.
  2. 2. Put the butter and sugar in a stand mixer or using a hand mixer, cream together until soft and fluffy.
  3. 3. Place the rest of the ingredients in the bowl and blend until combined. The mixture should be
  4. smooth and creamy but slightly grainy.
  5. 4. Transfer to the tin, smoothing the surface with a spoon.
  6. 5. Bake in the oven for 35-40 minutes until golden, risen and firm and coming away from the sides. A skewer inserted into the centre should come out clean.
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