Lemon polenta cake
Low Fat Spread
Light Brown Sugar
Egg, whole, raw
2 medium, raw, beaten
White Self Raising Flour
75 g, ensure gluten free
½ teaspoon(s), level, ensure gluten free
1 medium, juice and zest of 1, finely grated
1 tablespoon(s), 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.