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Photo of Lemon polenta cake by WW

Lemon polenta cake

9
PersonalPoints™ per serving
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, beaten

White Self Raising Flour

75 g, ensure gluten free

Baking powder

½ teaspoons, level, ensure gluten free

Polenta, Dry

50 g

Lemon(s)

1 medium, juice and zest of 1, finely grated

Demerara Sugar

1 tablespoons, 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.

Notes

This meal is suitable for freezing.

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