Organic Gluten Free Lemon Drizzle Cake


Organic Gluten Free Lemon Drizzle Cake

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Organic Gluten Free Lemon Drizzle Cake
This will be the most soft and moist, gluten free, sugar free lemon drizzle cake you will ever sink your teeth into. Made with organic polenta and almond meal, it allows for the lemon drizzle (made with maple syrup) to seep right down to the centre of the cake, giving it a super moist finish. A great healthy option for midweek sweet snack time. I invite you to give it a go.
Organic Gluten Free Lemon Drizzle Cake
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Rating: 5
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Course Desserts
Keyword Lemon, Lemons
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Cake
Syrup
Course Desserts
Keyword Lemon, Lemons
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Cake
Syrup
Organic Gluten Free Lemon Drizzle Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Grease and line a standard loaf tin with baking paper, and set aside.
  2. Preheat the oven to 180 degrees (fan forced)
  3. Melt the butter in a small pan on a low heat, Make sure to not allow the butter to boil. Remove from the heat and stir in the maple syrup. Set aside to cool slightly.
  4. In a bowl, combine the almond meal, polenta and baking powder. Set aside the dry ingredients.
  5. In a third small bowl, break and lightly combine the eggs. Make sure to not beat too fiercely.
  6. Add the melted butter mixture to a large bowl, then add in a third of the dry mixture. Mix well before adding a third of the eggs. Alternate between the dry mixture and the eggs until all the mixture has been combined together.
  7. Lastly add the lemon zest and stir well before pouring into your prepared loaf tin.
  8. Bake for approximately 45 minutes or until your cake skewer comes out clean.
  9. To make the syrup simply combine all ingredients in a bowl. Use a hand mixer here if required to blend out all the lumps.
  10. Prink the top of the cake all over and pour the syrup over the top of the hot cake. It's okay if you have a little leftover syrup, as it’s great for serving.
  11. Serve hot or cold and enojy!
Recipe Notes

Check out more delicious recipes on my blog The Blunt Knife, where I harness the knowledge of South Asian health, wellness and spices to promote a holistic approach to healthy living with an eclectic variation of colourful recipes. It’s a space for everyday people who want to eat exciting, wholesome food, every single day, and feel amazing doing it.

Check us out on Instagram @the_bluntknife.


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