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Lemon Drizzle Cake

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Lemon Polent Cake Gluten Free recipe

I’m not the biggest fan of sweets – never have been, and never will be. But when offered a slice of lemon drizzle cake? Or any lemony delight for that matter, I’m completely won over. To me, the blend of sweet and bitter come together perfectly in cakes such as this lemon drizzle, which really make sweets that much more special.

Now, this lemon drizzle cake (inspired by Nigella Lawson)can also be referred to as a lemon polenta cake. Though we use cornmeal here as it’s much more readily available, or a lemon and almond cake. Either way, it is completely gluten-free! And of course, I am gluten-free which might go some way to explaining why I love this cake so much. Although, an orange and almond cake is also incredibly tempting.

This is the kind of cake that can be made the night before, with the warm syrup drizzled over just before serving. However do take care when drizzling – you want to try to make sure you evenly distribute the syrup, or you may end up with an overly sweet soggy middle. Beyond that singular note, this recipe is incredibly simple.

And if you think the syrup will be a bit too much and prefer the cake a little bit simpler? Simply dust with icing sugar before serving. That’s the great thing about this lemon drizzle cake – it can be drizzled or un-drizzled, but either way, it’s delicious.

Lemon Drizzle Cake Recipe

Yield: 12

Lemon Drizzle Cake

Lemon Polent Cake Gluten Free recipe

Gorgeously moist and sweet, this lemon drizzle cake is a quick and easy option for afternoon tea.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Cake

  • 200g salted butter at room temperature (plus additional for greasing)
  • 200g golden caster sugar
  • 200g ground almonds
  • 100g cornmeal or polenta
  • 10g baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • zest of 2 lemons

Syrup

  • Juice of 2 lemons
  • 125g golden caster sugar

Instructions

Cake

  1. Preheat oven to 180C, and line the base and sides an 8 or 9 inch springform cake pan. Grease the lined sides lightly with butter.
  2. Cream together the butter and sugar until smooth and creamy.
  3. In a separate bowl, mix together the ground almonds, cornmeal, baking powder and salt.
  4. Next, add one-third of the dry ingredients into the butter mix and mix until combined, followed by an egg. Alternate between dry ingredients and egg until all are used and well combined.
  5. Finally, stir through the lemon zest.
  6. Transfer the thick batter to the prepared cake pan and push into the sides and smooth the top of the cake. The mixture is very thick, so don’t let this worry you!
  7. Transfer the cake to the hot oven and bake for 40-45 minutes, or until an inserted skewer comes out clean.
  8. Allow the cake to cool completely in its tin.

Syrup

  1. In a small pot, melt together the sugar and the lemon juice over low heat - about 1-2 minutes.
  2. Next, pierce the cake in several places, focussing on the edges with a cake tester before drizzling over the lemon syrup.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 408Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 85mgSodium: 373mgCarbohydrates: 44gFiber: 3gSugar: 31gProtein: 7g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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