Polenta lemon loaf with icing

Flourless Polenta Lemon Loaf

With lemons in plentiful supply at the moment, there’s never been a better excuse to make this delicious Polenta Lemon Loaf and use a few of them up.

May 21, 2020
Polenta lemon loaf with icing

Loaf ingredients

200g butter

200g caster sugar

150g ground almonds

150g polenta

1½ tsp gluten free baking powder*

3 eggs, lightly whisked

2 lemons (zest of both, juice of just one)

*use regular baking powder if you don't need to eat gluten-free

Frosting ingredients

2 tbsp Greek yoghurt

100g pure icing sugar

1 lemon(zest only)


  1. Preheat oven to 160ºC and grease a loaf tin..
  2. Cream the butter and sugar together until light and fluffy. Add the rest of the loaf ingredients and stir to make a smooth batter.
  3. Pour into the tin, smooth the top and bake for 50 minutes, or until a knife inserted into the centre comes out clean. After the first 30 minutes the top should be nicely browned so cover it with foil to prevent further colouring.
  4. Allow loaf to cool in the tin before turning out.
  5. Whisk the frosting ingredients together and drizzle over the cooled loaf. Enjoy!

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