Polenta lemon drizzle cake

    1 hour 55 min

    A flourless alternative to everyone's favourite lemon drizzle cake. This cake calls for ground almonds and polenta, and it then drizzled with a sweet syrup using no fewer than six lemons for guaranteed lemon flavour. Note: If you use gluten-free baking powder, this is a is a gluten-free cake recipe!

    5 people made this

    Serves: 8 

    • 500g demerara sugar
    • 450g butter, room temperature
    • 6 eggs, room temperature
    • 550g ground almonds
    • 200g fine polenta
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 lemons, juiced and zested
    • 150g caster sugar

    Prep:25min  ›  Cook:1hr30min  ›  Ready in:1hr55min 

    1. Preheat an oven to 150 C / Gas 2. Line the bottom of a 25cm cake tin with baking parchment.
    2. Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
    3. In a separate bowl, combine the almonds, polenta, baking powder, salt and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
    4. Pour the mixture into the prepared tin and bake in the preheated oven until the cake is golden and a skewer inserted into the centre comes out clean, 90 to 120 minutes.
    5. While the cake is baking, combine the lemon juice and caster sugar in a saucepan. Bring to the boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
    6. Remove the cake from the oven and use a skewer to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the tin completely before serving.

    Gluten free

    To ensure this cake is gluten free, read the labels to make sure your baking powder and polenta is gluten free.

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    Reviews in English (3)


    I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots.  -  25 Jul 2010  (Review from Allrecipes US | Canada)


    This is a delicious Gluten Free lemon cake. I make it for a farmers market and the customers can't get enough of it!  -  05 Nov 2016  (Review from Allrecipes US | Canada)


    Great recipe, great cake! It is super simple to make and delicious to eat. Instead of 8 servings, I followed the recipe for 2 servings baked in an 8" round pan. This amount will easily serve 6 people. The flavour of the cake is actually quite delicate with no hint of a cornbread taste. The lemon glaze gives it a gooey texture and the almond meal accents that. I kept mine in the fridge and served cool with warm toasted almond shavings on top. A nice, light cake that just happens to be gluten free, can't beat that! Thank you for the recipe.  -  30 Oct 2015  (Review from Allrecipes US | Canada)

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