Desserts | Vegetarian

Lemon polenta cake

This lovely moist gluten free cake will look after your sight, skin and blood

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Lemon polenta cake recipe

Serves:

10

Preparation:

10 Mins

Cooking:

60 Mins

Low FODMAP:

No

Allergens:

Milk, Lactose, Eggs

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What are the health benefits of Lemon polenta cake?

This lovely moist gluten free cake will look after your sight, skin and blood.

Ingredients

Method

Ingredients

450g unsalted butter, softened

450g caster sugar

225g polenta

2 tsp vanilla extract

5 medium eggs

Zest of four lemons

Juice of 1 lemon

1½ tsp baking powder

Pinch of salt

More about these ingredients

Method

1) Preheat the oven to 160 C / Gas 3.

2) Grease a 30cm round cake tin.
3) Beat the butter, sugar and vanilla extract together until pale and light.

4) Beat in the eggs, one at a time, then fold in the lemon zest and lemon juice.

5) Fold in the polenta, baking powder and salt and mix well.

6) Spoon the cake mixture into the prepared tin.
7) Bake in the preheated oven for 45 to 50 minutes or until a knife inserted into the center comes out clean.
8) Allow to cool fully on a cooling rack before serving.