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Sticky lemon polenta cake

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This tangy, sticky lemon cake is gluten-free and easy to make.
Serves
8
Prep
15 minutes
Cook
25 minutes + 20 mins cooling time
Each 50g serving contains (excludes serving suggestion)
KCal
115
Carbs
10.2g
Fibre
0.4g
Protein
3.1g
Fat
6.8g
Saturates
0.70g
Sugars
1.5g
Salt
0.40g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 tsp lemon extract
juice and finely grated zest 1 lemon
3 tbsp granulated sweetener
2 eggs, beaten 50ml
50ml rapeseed oil (and 1 tsp to oil a 1lb loaf tin)
50ml water
100g instant polenta
1 tsp bicarbonate of soda
For the drizzle:
juice and finely grated zest 1 lemon
1 tbsp granulated sweetener
1 dessertspoon honey
Method
  1. Preheat the oven to 180°/gas 4
  2. Oil the loaf tin and set aside ready to use.
  3. To a bowl add the lemon extract, juice &amp
  4. zest of 1 lemon, sweetener, eggs and oil then beat together well.
  5. Stir in the water and beat again until frothy, gently stir in the polenta and bicarbonate of soda then immediately place in the baking tin and bake for 20-25 minutes.
  6. Remove the cake from the oven and allow to cool for 20 minutes.
  7. Meanwhile, place the remaining lemon juice and zest into a small pan with the sweetener and warm gently for 1 minute, add the honey and warm 1-2 more minutes until it becomes syrupy.
  8. Drizzle the hot honey and lemon over the cooled cake and leave to soak for a few minutes before serving.
Chefs tips
  • This cake is wonderful with limes or oranges instead of lemon (reduce the sweetener if using sweet oranges).
  • Great served with fresh berries and a blob of 0% fat Greek-style yogurt.
  • Freezing instructions: Slice, then wrap in foil to freeze (you can then use slices as required). May be a little crumbly when defrosted, but it will still taste delicious.
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