Flourless lemon & polenta drizzle cake

Flourless lemon & polenta drizzle cake

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(6 ratings)

Prep: 20 mins Cook: 1 hr, 50 mins


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

  • Gluten-free

Nutrition: per slice

  • kcal590
  • fat31g
  • saturates11g
  • carbs69g
  • sugars51g
  • fibre2g
  • protein10g
  • salt0.6g
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  • 2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g golden caster sugar
  • 200g ground almond
  • 175g polenta or fine cornmeal



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 1 tsp gluten-free baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • mascarpone, to serve

For the drizzle

  • 140g golden caster sugar
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments (6)

monkey_lass's picture

This lovely lemony cake was an instant hit in my house.
I used the zest and juice method as mentioned by others for speed and the sponge turned out beautifully. I also only used approximately 60g of sugar for the topping as my last lemon was on the small size and I didn't want it to be too sweet.
Three days later it is still lovely and moist although there's not much left :)

mcamp's picture

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

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

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.

Questions (4)

AndyWN's picture

When you say "loose batter" should the lemons be still juicy after simmering? Mine burst...

goodfoodteam's picture

Hi there, the lemons should be soft enough to push a cocktail stick into them without too much effort. It doesn't matter if the lemon bursts.

MHS's picture

The receipe doesn't seem to clearly state that you take the skin of the lemon? it says it's bitter but... please can someone clarify? Thanks

goodfoodteam's picture

Hi there, thanks for your question. Yes, the skins stay on the lemons in this recipe.

Tips (1)

jayne0301's picture

I pressure cook my lemons for 8 minutes for a recipe like this (or oranges for that matter). I do a load and freeze them (defrost fully though before putting in the food processor)

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