About this recipe:Moist, sweet and substantial. This delightful lemon polenta cake is a must have for afternoon tea with friends. This cake is easy to make ahead, so freeze until needed then defrost overnight.
Preheat the oven to 160 C / Gas 3. Grease a 30cm (12 in) round cake tin.
Beat the butter, sugar and vanilla extract together until pale and light. Beat in the eggs, one at a time, then fold in the lemon zest and lemon juice. Fold in the polenta, baking powder and salt and mix well. Spoon the cake mixture into the prepared tin.
Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Allow to cool fully on a cooling rack before serving.
If making this cake for someone who is gluten intolerant, ensure all ingredients - especially the polenta and baking powder - are 100% gluten free by reading the labels.