Lemon polenta cake
- Total Time
A lovely lemon cake, that's gluten free too! Enjoy...
Low Fat Spread100 g
Light Brown Sugar125 g
Egg, whole, raw2 medium, raw, beaten
White Self Raising Flour75 g, ensure gluten free
Baking powder½ teaspoons, level, ensure gluten free
Polenta, Dry50 g
Lemon(s)1 medium, juice and zest of 1, finely grated
Demerara Sugar1 tablespoons, level
- Preheat the oven to fan 170C. Line a 450g loaf tin with non-stick parchment.
- Use an electric whisk to cream the low fat spread and sugar in a large mixing bowl, until really soft. Gradually beat in the eggs. Sift over the flour and baking powder and fold in with the polenta and lemon zest. Spoon into the tin and bake 35-40 minutes until golden and springy to touch. Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
- Combine the lemon juice and demerara in a small bowl and drizzle it over the cake. Serve in slices.