
This tangy, sticky lemon cake is gluten-free and easy to make.
Serves
8
Prep
15 minutes
Cook
25 minutes + 20 mins cooling time
Nutritional Information:
Each 47g serving contains (excludes serving suggestion)
- KCal
- 118
- Carbs
- 10.9g
- Fibre
- 0.4g
- Protein
- 3.1g
- Fat
-
6.8g
(Medium)
- Saturates
-
0.7g
(Low)
- Sugars
-
1.9g
(Low)
- Salt
-
0.4g
(Medium)
Ingredients
Ingredients
- 2 tsp lemon extract
- juice and finely grated zest 1 lemon
- 3 tbsp granulated sweetener
- 2 eggs, beaten
- 50ml rapeseed oil (and 1 tsp to oil a 1lb loaf tin)
- 50ml water
- 100g instant polenta
- 1 tsp bicarbonate of soda
- For the drizzle:
- juice and finely grated zest 1 lemon
- 1 tbsp granulated sweetener
- 1 dessertspoon honey
Method
Method
Recipe tips
- This cake is wonderful with limes or oranges instead of lemon (reduce the sweetener if using sweet oranges).
- Great served with fresh berries and a blob of 0% fat Greek-style yogurt.
- Freezing instructions: Slice, then wrap in foil to freeze (you can then use slices as required). May be a little crumbly when defrosted, but it will still taste delicious.