Gluten Free Lemon Cake

You need

  • 150 ml rapeseed (or any other tasteless oil, like sunflower) oil peel and juice from 1 lemon
  • 125 g (extra) fine sugar for baking
  • 150 g of ground almonds (almond flour)
  • 75 g finely ground polenta
  • 1,5 teaspoon of baking powder
  • 3 eggs (large)

Additionally after baking:

  • 150 g of fresh raspberries
  • Icing sugar
  • Mould: 20 x 20 cm
  • Baking paper
  • Butter for greasing


  • Take out all ingredients 1 hour prior baking as to avoid slack-baked cake all ingredients for the dough should be at room temperature.
  • Grease your mould with some butter and line it with the baking paper.
  • Hit up the over and set the temperature at 180 ºC.
  • Wash the lemon and pour boiling water on it. Peel the lemon to get the zest.
  • Put oil, almond flour, ground polenta, baking powder, sugar, lemon zest and eggs to a kitchen processor and mix to combine. It should form a well-integrated yellow cake.
  • Pour the dough into the mould and even the surface.
  • Now place the raspberries evenly on the top of the dough.
  • Place the dough into the oven and bake for 45 minutes. The best will be to check after 40 minutes of backing every 5-10 minutes with the toothpick if the cake is ready (no raw dough should stick to the toothpick).
  • When the cake is baked, remove it still warm from the oven.
  • Use another toothpick to pierce the dough.
  • Pour lemon juice on the top of the top of the cake.
  • Wait until the cake is room temperature and optionally sprinkle with icing sugar.
  • Serve cut into squares