Lemon Polenta Cake Recipe

This is a delicious light cake which can be served on its own or with fresh summer fruits such as strawberries, blueberries or raspberries.

Ingredients For Lemon Polenta Cake

2 large lemons
2 tablespoons of lemon juice
The zest of 2 large lemons
85g of polenta
175g of butter
2 large beaten eggs
175g of caster sugar
150g of ground almonds
Half a teaspoon of baking powder

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Preparation For Lemon Polenta Cake

Grease a 7cm baking tin and line with greased proof paper.

Pre-heat the oven to 180 C or gas mark 4.

How To Bake Lemon Polenta Cake

Cream the butter until it is light and fluffy.

Gradually beat in the 2 eggs.

Fold the almonds into the mixture.

Add the polenta, baking powder and the lemon zest and juice.

Mix thoroughly.

Spoon the mixture into the prepared baking tin and level off.

Bake for about 50 minutes or until risen and golden brown.

Remove from the oven and place it aside to cool.

Once cooled remove the cake from the tin and enjoy!

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