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Gluten Free Lemon Polenta Cake
Ingredients
  • subheading: Gluten free lemon polenta cake:
  • 200 g (1 cup) caster/superfine or granulated sugar
  • zest of 2 lemons (Ideally, use organic unwaxed lemons.)
  • 4 US large/UK medium eggs, room temperature
  • 115 g (1 stick) unsalted butter, melted and cooled until warm
  • 50 g (4 tbsp) sunflower oil, or other neutral-tasting oil of choice
  • 60 g (4 tbsp) lemon juice, freshly squeezed
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 120 g (1 cup) plain gluten free flour blend (I used Doves Farm Freee plain white gluten free flour that doesn't have any xanthan gum added.  You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)
  • 120 g (¾ cup + 2 tbsp) fine polenta or medium grind cornmeal (NOT instant polenta!)
  • 65 g (⅔ cup) almond flour
  • 2 tsp baking powder
  • ¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ¼ tsp salt
  • subheading: Lemon syrup:
  • 150 g (¾ cup) caster/superfine or granulated sugar
  • 90 g (6 tbsp) lemon juice, freshly squeezed
  • 75 g (5 tbsp) water
  • strips of lemon peel from 2 lemons (Ideally, use organic unwaxed lemons.)
  • subheading: Vanilla whipped cream:
  • 230 g (1 cup) heavy/double cream, cold from the fridge
  • 30 g (¼ cup) powdered/icing sugar, sifted
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • lemon zest, for decoration
Steps
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