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Really lemony cake


Makes: 16 squares
timePrep time: 15 mins
timeTotal time:
Really lemony cake
Recipe photograph by Kate Whitaker / Like this? Check out all of our cake recipes.

Really lemony cake


Makes: 16 squares
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
228Kcal
Fat
12gr
Saturates
7gr
Carbs
28gr
Sugars
18gr
Salt
0.5gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 200g soft butter
  • 200g caster sugar
  • 4 large eggs
  • 150g gluten-free self-raising white flour blend, sifted
  • 2 tsp gluten-free baking powder
  • 50g polenta (cornmeal)
  • finely grated zest and juice of 1 lemon
For the lemon syrup:
  • 75g icing sugar
  • finely grated zest and juice of 3 lemons
To serve:
  • 250g caster sugar
  • 250ml water
  • lemon slices

Step by step

Get ahead
The cake will keep for several days.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter an 18cm square tin, 6-7cm deep, and line with nonstick baking paper. Beat together the butter, sugar, eggs, flour, baking powder, polenta and lemon zest and juice in an electric mixer until combined. Spoon the mixture into the tin and bake in the preheated oven for 45 minutes, or until risen, firm to the touch and golden.
  2. Meanwhile, to make the lemon syrup, sift the icing sugar into a bowl and whisk in the lemon zest and juice; set aside.
  3. When the cake is ready, remove from the oven and make holes all over the surface with a fork. Spoon the lemon syrup over the cake, allowing it to seep in between spoonfuls – it will seem like a lot, but gluten-free flour is very absorbent.
  4. Top with lemon slices that you have simmered in the caster sugar and water for 45 minutes until tender.

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