Lemon Polenta Cake | RingtonsThe Ringtons Blog Lemon Polenta Cake | Ringtons

This tempting gluten-free cake is perfect Lemon Polenta Cake
with a scoop of ice cream or some creamy marscapone. A deliciously indulgent treat, perfect with a cup of Early Grey tea.


250g butter
250g caster sugar
3 eggs
150g polenta or cornmeal*
175g ground almonds
Juice and zest of 2 lemons
1 tsp gluten free baking powder*
Pinch of salt


1. Line a 25cm round tin
2. Cream the butter and caster sugar
3. Add the remaining ingredients and beat together until you have a smooth batter
4. Pour into the baking tin and bake for 45mins
5. Leave to cool and dust with icing sugar

Recipe adapted from Kenwood Chef Recipe Book

* Polenta can be replaced with semolina and normal baking powder can be used, however the cake will not be gluten free

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