Gluten-free lemon & raspberry loaves


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Polenta adds a crunchy bite to cakes and is gluten-free. We make these cakes in mini loaf tins, but a large loaf tin can be used instead. Zigzag icing drizzled on top looks great, and, if serving immediately, fresh raspberries or strawberries give a summery twist.


  • 250 g unsalted butter, softened, plus extra for greasing
  • 250 g caster sugar
  • finely grated zest and juice of 1 lemon
  • 4 free-range eggs, beaten
  • 50 g gluten-free self-raising flour, sifted
  • 125 g fine polenta
  • 75 g ground almonds
  • dried or fresh raspberries, to decorate


    Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease 12 mini loaf tins, or line the base of a 900 g loaf tin with nonstick baking paper.

    Place the sugar, butter and lemon zest in a bowl and beat until really light and fluffy. Now beat in the eggs a little at a time. If the mixture looks curdled, add a tablespoon of the flour. Fold in the remaining flour, the polenta, ground almonds and lemon juice.

    Spoon the mixture into the prepared tins and bake for 18–22 minutes, until well risen and a skewer inserted into the centre of one of them comes out clean. (If using a large tin, bake for 50 minutes and then do the skewer test.) Remove from the oven and allow to cool in the tin(s) for 15 minutes. Transfer to a wire rack and leave until completely cool.

    For the lemon icing, mix the icing sugar with a drop of lemon juice and stir energetically until smooth. The icing should be thin but should hold its own weight and drizzle in nice fluid lines. We test this on a saucer first. If too thick, add more juice. Using a spoon or a plastic bag snipped at one corner, zigzag the icing over the loaves. Sprinkle with the raspberries and serve.