Lemon Drizzle Polenta Loaf Cake (Gluten Free)

Lemon Drizzle Polenta Loaf Cake (Gluten Free) Recipe - Globe Scoffers | globescoffers.com

Using polenta instead of flour gives this cake a delicious moist texture and it tastes amazing! It’s also gluten free so great for those who can’t have gluten but just love cake! Like trying something new? Give this one a go!

Shortly before Christmas Dean and I went out for lunch, we were both very naughty and had pudding. I suggested sharing one but we didn’t fancy the same as me. Dean’s reply was you don’t have to eat it all and we get to try more if we don’t share one! Dean ended up having a Bakewell tart and I had a polenta lemon drizzle cake which was gluten free. I loved it, so much so that I decided to recreate it at home! Lucky for me I’m not gluten free but I know there are a lot more people that are these days.

Lemon Drizzle Polenta Loaf Cake

If you don’t want to make your cake gluten free then just use normal baking powder instead of the gluten free option. You can adapt the flavours if you like, try lemon and lime or an orange cake. If you do, let me know what flavours you make in the comments!

Lemon Drizzle Polenta Loaf Cake

I love the taste of lemon in puddings, it gives the palette a really refreshing flavour after eating your main course. Saying that this is the sort of cake you could make for a coffee morning with friends or even for afternoon tea. I would really love to know what you think of the texture of the cake and if your family and friends enjoyed it. Everyone who tried mine loved it and I will definitely be making another polenta based cake!

Lemon Drizzle Polenta Loaf Cake-5

 

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Lemon Drizzle Polenta Loaf Cake (Gluten Free)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Desserts
Cuisine English, Italian
Prep Time 15 minutes
Cook Time 40/45 minutes
Servings
slices
Ingredients
syrup
Course Desserts
Cuisine English, Italian
Prep Time 15 minutes
Cook Time 40/45 minutes
Servings
slices
Ingredients
syrup
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Line a loaf tin with baking paper and grease well, if you don't have a loaf tin you could use a 9inch round springform tin. Pre heat the oven to180°C / 350°F / gas 4.
  2. Cream the butter and sugar together.
  3. In a separate bowl mix together the almonds, polenta and the baking powder.
  4. Beat some of this mixture into the creamed butter and sugar, followed by an egg. Do this until all your mixture and eggs are in the bowl.
  5. Beat the lemon zest into the mixture and once ready spoon the mixture into your prepared tin and cook for about 40-45 minutes.
  6. Use a skewer in the centre of your cake and if it comes out clean then it's ready. Remove your cake from the tin and put on a wire rack to cool.
  7. Make your drizzle by boiling together the lemon juice and icing sugar together in a saucepan. Once the icing sugar has dissolved into the juice it is ready.
  8. Prick the top of your cake all over with a cocktail stick. Place a wide bowl or baking paper under your wire rack and pour your drizzle all over the cake.
  9. Leave to cool and for the drizzle to soak into the cake for as long as possible as this will make it very moist.
  10. Cut up into slices and serve with crème fresh or mascarpone and enjoy!
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Lemon Drizzle Polenta Loaf Cake-6

 

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Lucy

Hi I'm Lucy and I have always been into eating great food! I love all types of food (apart from bananas - yuck!) and am a big fan of enjoying everything in moderation - so yes I do eat naughty stuff too! My motto is to enjoy life and live it to the full which comes down to traveling all around the world experiencing different adventures - usually involving food!

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