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Gluten-free lemon cake

This gluten-free lemon cake is made with ground almonds and polenta then drizzled with a lemon syrup. It's zesty and yummy - perfect for summer afternoon tea parties or for special occasions. I made it dairy-free by using cold pressed sunflower spread, but you can use normal butter too if dairy is not a problem for you!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 175 g butter room temperature
  • 175 g caster sugar
  • 100 g fine polenta
  • 1 tsp baking powder
  • 175 g ground almonds
  • zest of 3 unwaxed lemons
  • ½ tsp vanilla extract
  • 3 medium eggs
  • For thee drizzle:
  • 50 g icing sugar mixed with 2 Tbsp of water
  • juice of 1 lemon

Method
 

  1. Preheat the oven to 180°C.
  2. In a bowl mix the ground almonds, polenta and baking powder together.
  3. Grease & line a springform cake tin.
  4. In another bowl cream together the butter and sugar then add the vanilla.
  5. Mix in some of the almond mixture, then add an egg, some almond mixture and so on.
  6. Finally fold in the lemon zest.
  7. Spoon the mixture into the cake tin and bake in the middle of the preheated oven for 35-40 minutes.
  8. Meanwhile make the syrup drizzle by boiling the lemon juice, sugar and water in a small saucepan for about 3 minutes. When it's reduced the consistency to a syrup, turn off the heat..
  9. When the cake is golden and an inserted skewer comes out clean, take it out of the oven and leave it in the tin.
  10. loosen the springform and prick the cake all over with a skewer and spoon the syrup over .
  11. Leave for about 20 minutes while the cake absorbs the syrup.