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Lemony Polenta Cake (WF, GF)

This refreshing and moist cake is perfect for a springtime treat. Lemons cleanse the blood, alleviate indigestion and purify the breath.

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  • 175g soft unsalted butter or dairy-free alternative
  • 60g caster sugar
  • 125g ground almonds
  • 2 eggs, beaten
  • 3 lemons, finely grated rind and juice
  • 75g polenta
  • 50g gluten-free plain flour
  • ½ teaspoon baking powder, gluten-free


  1. Preheat oven to 180°C.
  2. Beat butter and sugar. Beat in eggs.
  3. Stir in ground almonds, rind and juice of lemons.
  4. Add flour, polenta and baking powder.
  5. Stir well.
  6. Turn into 15-20cm round tin.
  7. Bake for approximately 30 minutes.


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