Lemon polenta cake
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
A lovely lemon cake, that's gluten free too! Enjoy...
Ingredients
Low Fat Spread
100 g
Light Brown Sugar
125 g
Egg, whole, raw
2 medium, raw
White Self Raising Flour
75 g
Baking powder
0.5 teaspoon(s), level
Polenta, Dry
50 g
Lemon
1 medium
Demerara Sugar
1 tablespoon(s), level
Instructions
1
Preheat the oven to fan 170C. Line a 450g loaf tin with non-stick parchment.
2
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.
3
Combine the lemon juice and demerara in a small bowl and drizzle it over the cake. Serve in slices.
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