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Gluten-Free Berry Lemon Cake

gluten-free recipes

There aren’t any gluten-free (GF) bakeries in my area, which means I am on my own when it comes to GF cakes, pies, and scones.  Fortunately, the internet is full of good gluten-free recipes.  I recently found a recipe from the UK for a raspberry polenta cake; I converted the measurements and adapted it to be nut-free.  The result is delicious – rich without being too heavy, and sweet without being overly so.  I used raspberries when I made it, but I think it would be just as wonderful with any berry (I think I’ll try blueberry next).


Do you have any favorite gluten-free recipes?  Share them in the comments!

Gluten-free berry lemon cake, adapted from Stevie Parle’s gluten-free raspberry and polenta cake recipe from The Telegraph.

8oz unsalted butter, softened, plus extra for greasing

1 cup sugar

3 eggs

1/2 cup white rice flour

1/2 cup corn meal

1 tsp gluten-free baking powder

1 tsp salt

1/2 tsp lemon extract

6 oz fresh raspberries

1 Tbs confectioner’s sugar, if desired.

Preheat oven to 325F. Grease a 10-inch springform pan.

Beat the butter and sugar until creamy and pale, then beat in eggs one at a time.  Stir in rice flour, corn meal, baking powder, salt, and lemon extract.

Pour half of the batter into the pan, and sprinkle the raspberries evenly on top.  Add the rest of the batter and smooth it over the raspberries, covering them completely.

Bake for 50–60 minutes until golden on top and firm in the middle.  Cool in the pan.  Dust with confectioner’s sugar just before serving, if desired.

Does your long term illness require a gluten-free diet?  What gluten-free recipes do you enjoy?