Low FODMAP lemon and polenta cake
A moist, golden lemon cake made with polenta and butter, soaked in a lemony syrup. Naturally gluten free.
- Time1 hr
- LevelEasy
- Costabout £0.36 a head
- Oven170°C (150°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line a 20cm round tin.
- 2
Beat the butter and caster sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time.
3 min - 3
Fold in the polenta, flour, baking powder, xanthan gum, zest of both lemons and the milk until just mixed.
- 4
Spoon into the tin, level the top and bake for 40 minutes, until golden and a skewer comes out clean.
40 min - 5
Warm the juice of 1 lemon with the caster sugar until dissolved. Prick the hot cake all over and spoon the syrup over.
- 6
Cool in the tin before turning out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.