Flourless lemon & polenta drizzle cake

Flourless lemon & polenta drizzle cake

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(3 ratings)


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Cooking time

Prep: 20 mins Cook: 1 hr, 50 mins

Skill level



Cuts into 8 slices

This gluten-free citrus cake has a grown-up bitter edge. Serve with creamy mascarpone and black coffee

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per slice

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  • 2 lemons
  • 140g butter, softened, plus extra for greasing
  • 3 eggs
  • 250g golden caster sugar
  • 200g ground almonds
  • 175g polenta or fine cornmeal
  • 1 tsp gluten-free baking powder
  • mascarpone, to serve

For the drizzle

  • 140g golden caster sugar
  • juice 1 lemon

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  1. Grease a 23cm cake tin and heat oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
  2. Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides. While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.

Recipe from Good Food magazine, April 2014

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mandycamp's picture
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Delicious - made it last week and it's going on to the easter lunch menu it was so good. Used the juice and zest of 2 sizeable, juicy lemons rather that messing with whole lemons and it worked perfectly. Only used 100 grams sugar for the drizzle - think any more would have been just too sweet. Its quite a rich cake but so moorish - my husband who's not really a big lemon drizzle fan just loves this. Perfect with home made vanilla ice cream and fresh cream. Will be trying it soon using oranges.

cshobbs's picture
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Lovely, but this cake was rich - so I would say it makes 12 portions. Next time I would reduce the amount of drizzle.
It's a shame that the online recipe doesn't seem to repeat the tip included with the hard copy one which says "..if bitter lemon isn't your thing then swap the whole lemons with the juice and zest of 2 lemons". I suppose it would also apply if you were running short of time. But the original is actually quite easy.
The mascarpone went very well with it. I wonder what it would be like with a bit of lemon zest added...I shall have to make it again!
I am a coeliac so this recipe was very welcome. Thanks

jose81's picture

Just made this again and reduced sugar to 175g with no ill effect. Delicious and lemony. Even my cake-hating husband loves it!

lb02252's picture
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This is a really straightforward recipe and I've made it about 3 times! My husband prefers it without the drizzle topping and it is good enough to be eaten without it. I increased the baking powder to 1 and 3/4 teaspoons and I think that helped.

jose81's picture

Just made this and couldn't wait for it to cool so eaten it warm. Lovely; bit long winded to do the lemons but worth it for the very lemony taste. Might try reducing the sugar content next time as seems a lot. Very tasty gluten free cake.