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Wheat-free lemon cake
Ingredients
50g/2oz all-purpose plain flour (we used Roley's gluten-free Teff Flour Mix, £3.99 for 1kg from Asda, Somerfield and Waitrose)
125g/4oz polenta
150g/5oz caster sugar
150g/5oz soft butter
grated zest of 2 lemons
11⁄2tsp gluten-free baking powder
2 eggs, beaten
3tbsp lemon juice
For the glaze:
75g/3oz icing sugar
3tbsp lemon juice
You will need: a 1lb greased and lined loaf tin
A deliciously zesty classic, and as moreish as the original
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Method
Preheat oven to gas mark 4/180°C (170°C in a fan oven). In a large bowl, add all cake ingredients then whisk with an electric hand whisk till light (about 4 mins).
Spoon into tin and cook in oven for 50-55 mins till springy to the touch. Meanwhile, in another bowl, add icing sugar and lemon juice and mix till smooth. Pour half over cake when it comes out of oven, cool for about 20 mins, then drizzle over remainder. Leave to cool in tin.
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