A delightful gluten free cake recipe, using polenta and a drool worthy lemon syrup.

This recipes makes 1 dozen muffin sized cakes, 2 dozen mini-muffin sized cakes or a large loaf


250g butter, at room temperature
1 cup caster sugar
4 large eggs
1 1/4 cup gluten free self- raising flour
1 cup fine polenta
2 teaspoons baking powder
zest and juice of 3 lemons, 3 tablespoons reserved
3 tablespoons caster sugar


  1. Preheat the oven to 170 degrees and line a spring-form round baking tin or a 20 X 20 square tin or a 12 hole muffin tin or equivalent with baking paper or cupcake papers
  2. Cream together the butter and sugar until pale and fluffy
  3. Beat in the eggs one at a time until fully incorporated.
  4. Whisk in the lemon zest and lemon juice
  5. Whisk in the flour, polenta and baking powder
  6. Add the lemon juice and whisk thoroughly to combine
  7. Pour the cake batter into the prepared tin and bake for about 25-30 minutes until a skewer to the centre of the cake comes out clean. Allow to cool fully before removing from the tin.
  8. In a small saucepan combine the caster sugar and reserved lemon juice and bring to a boil allow to bubble for 5 minutes. Allow the syrup to cool to just warm before brushing the cake with the warm syrup. This cake can last about a week if kept in an airtight container in the fridge. The lemon flavour is stronger the next day and the syrup keeps the cake moist, making this a great cake to make the night before for a bake sale.

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