Lemon Drizzle Polenta Loaf Cake (Gluten Free)

Using polenta instead of flour gives this cake a delicious moist texture and it tastes amazing! It’s also gluten free so it’s great for those who need to find a gluten free bakery just to have a gluten-free 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!

Love a good loaf? Try this Courgette (Zucchini) and Lemon Loaf Cake with Maple Icing!

Courgette and Lemon Loaf Cake

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

Lemon Drizzle Polenta Loaf Cake (Gluten Free)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices


  • 200 g margarine / unsalted butter plus extra for greasing
  • 200 g golden caster sugar
  • 180 g ground almonds
  • 100 g fine polenta
  • 1/2 tsp gluten free baking powder You can use normal but it won’t make the recipe gluten free
  • 3 large eggs
  • 2 lemons zest


  • 150 g icing sugar
  • 2 lemons juice


  • 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.
  • Cream the butter and sugar together.
  • In a separate bowl mix together the almonds, polenta and the baking powder.
  • 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.
  • Beat the lemon zest into the mixture and once ready spoon the mixture into your prepared tin and cook for about 40-45 minutes.
  • 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.
  • 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.
  • 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.
  • Leave to cool and for the drizzle to soak into the cake for as long as possible as this will make it very moist.
  • Cut up into slices and serve with crème fresh or mascarpone and enjoy!

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