This gluten-free cake offers a sharp citrus flavour and a soft, spongy centre. Kids will adore the combination of strawberries and lemon, and there is plenty of opportunity for them to get involved in the cake making process

Method
1.
Preheat the oven to 160°C/gas mark 3. Grease a non-stick springform cake tin and line the base with a cut-out round of greaseproof paper
VideoVideo: Make a parchment lid
2.
In a food mixer or bowl, beat the butter and sugar together until light and fluffy. Crack in the eggs, one by one, mixing continuously
VideoVideo: Cream butter and sugar
3.
Once the eggs are fully mixed in, add the polenta, ground almonds and baking powder and mix again
Back to school
Polenta and ground almonds replace the flour in this recipe, making this cake completely gluten-free
4.
Once combined, add the lemon zest and juice and continue to blend until fully combined
5.
Pour the batter into the prepared cake tin and bake in the oven for 50 minutes, or until the cake has risen and is golden on top. Remove from the oven and leave to cool
Room for a little one
If the kids aren’t fussed about helping you pour the cake batter into the tin, let them know that there will be plenty of leftover cake mix to sample – they’ll soon join in
6.
Meanwhile, prepare the strawberries. Place the strawberry jam in a thick-bottomed saucepan and bring to the boil
Lighten it up
If sugary strawberry jam isn’t your thing, then you can use fresh strawberries instead
7.
Simmer the jam for 3 minutes, then add the quartered strawberries. Simmer for a further 2 minutes
8.
Remove the strawberry compote from the heat and set aside to cool
9.
Once cool, spread the compote over the whole cake before serving or serve each slice with a spoonful of the strawberry compote
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Ingredients

Lemon cake

  • 250g of butter, soft, extra for greasing
  • 250g of caster sugar
  • 3 eggs
  • 100g of polenta
  • 250g of ground almonds
  • 1 tsp of baking powder
  • 3 lemons for zest
  • 45ml of lemon juice

Strawberries

Equipment

  1. 22cm springform cake tin
  2. Food mixer
  3. Heavy based pan

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Nutrition (per Portion)

Calories

460
23%

Sugars

31g
34%

Fat

29g
42%

Saturates

12g
58%

Salt

127mg
2%
of an adult's guideline daily amount
Adam Gray's delicious lemon cake recipe is completely gluten free. It comes served with strawberry jam

Gluten-free lemon cake recipe Tweaks

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