Flourless lemon drizzle cake recipe: This Morning chef shares delicious gluten-free treat

Flourless cake recipes are likely to become even more popular during lockdown as keen bakers struggle to get their hands on the ingredients they need to whip up their next sweet treat. That’s why baking expert Juliet Sear showed This Morning viewers on Wednesday how to make a delicious lemon drizzle cake without flour – much to Eamonn Holmes’ delight, as Ruth Langsford revealed it’s her husband’s favourite. 


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Demonstrating how to make the flourless cake from her home due to the social distancing rules, Juliet explained how the easy recipe swaps flour for ground almonds and polenta (ground corn). 

However, she said you can even blend Rice Krispies to make a ‘flour’ out of the breakfast cereal or switch up the polenta for semolina (a coarse flour made from durum wheat).

The This Morning chef’s gluten-free recipe requires just eight ingredients for the sponge, three ingredients for the lemon drizzle topping and then an optional icing using a blend of just icing sugar and lemon juice. 

To make the recipe you will need: 

175g butter, softened

150g caster sugar (I like to use golden)

Zest of 2 lemons, plus the juice of one

1 tsp vanilla bean paste or extract

3 medium free-range eggs

150g ground almonds

80g polenta

1 tsp baking powder (*use gluten free if you are making this for someone who is gluten intolerant)

For the drizzle:

Juice of 1 lemon

30ml water

75g golden caster sugar

For the icing (optional)

125g icing sugar

30ml lemon juice

Extra lemon zest, yellow sprinkles or edible flowers (optional)

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Preheat the oven to 180°C/160C Fan/350F/Gas 4. Grease, base and side line a 9” round cake tin.

Beat the sugar and butter together in a stand mixer with a paddle attachment until light and fluffy, add the vanilla, lemon zest and juice, and then beat in the eggs one at a time.

Dry whisk together the dry ingredients to distribute everything evenly, then fold into the wet mix.

Spoon the mixture into the tin and spread it out evenly with a pallet knife or the back of a spoon.

Place in the oven and bake for 35-40 minutes until the cake is fully cooked and a skewer comes out clean from the centre of the cake when you test it.

While the cake is baking make the drizzle, in a saucepan heat the sugar, lemon and water up, stirring well until dissolved. Allow the mix to boil for a couple of minutes and reduce slightly. Set aside until needed.


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Leave the cake to cool for a few minutes, then turn out onto a wire rack set over a tray or something to catch any drips, then spear all over the cake with a cocktail stick or skewer, and soak over with the drizzle while the sponge is lovely and warm so it soaks it all in.

You can then serve the cake as it is or mix up the glaze icing to drizzle over the top using a spoon or piping bag, adding colour with edible flowers, lemon zest or sprinkles. 

Not a fan of lemon? Juliet encouraged viewers to play with the recipe to make it to their taste, switching the lemons for oranges if that’s what you prefer. 

On seeing the finished masterpiece that Juliet had made earlier, Ruth commented that the flourless cake didn’t seem to rise as much as a typical sponge. 

It’s a slightly heavier bake thanks to the nuts and polenta mix, but you can see when Juliet cuts a slice that it still has a good density. However, this means it’s a more substantial cake and a bit more filling, making it great as a tasty dessert served with a scoop of mascarpone or cream. 

What’s more, it’s an ideal cake to make in lockdown – not just because of the flour-free recipe, but because it will last for three days once baked, or you can freeze it for up to a month.

So be sure to stock up on polenta next time you visit the supermarket for your essentials…

See the original recipe on This Morning’s website.


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