1 tbsp olive oil
2 lemons, thinly sliced
450g/1lb lactose free butter
1 tbsp lactose free milk
450g/1lb caster sugar
6 free-range eggs
150g/5¼oz gluten free self raising flour
500g/1lb 1½oz quick cook polenta
2 lemons, zest and juice only
For the Lemon vodka cream (Optional)
150g/5¼oz lactose free cream cheese
200ml/7¼fl oz lactose free double cream
45ml/1½fl oz lemon vodka
30g/1¼oz icing sugar
½ lemon, juice only
sprig of mint
Preheat the oven to 180C/350F/Gas 4. Line a 30cm/9in deep cake tin with baking parchment. Heat a frying pan until hot then add the oil and lemon slices.
Fry for 1-2 minutes until just caramelised. Remove and place caramelised side down in a pattern on the baking parchment in the tin.
Place the lactose free butter and sugar into a large bowl and whisk together until light and fluffy. Add the eggs one at a time, mixing well.
Fold in the gluten free flour, polenta, lemon juice, milk and zest and stir to combine.
Pour the mixture over the lemon slices and spread evenly into the tin.
Place in the oven for 25-30 minutes until just risen and golden. Allow to cool before turning out onto a plate, lemon slices uppermost.
To make the lemon cream, place the lactose free cream cheese into a bowl and beat to soften.
Pour in the lactose free double cream, lemon vodka, icing sugar and lemon juice.
Whisk until mixture forms soft peaks. Serve a wedge of cake with a dollop of lactose free cream, a sprig of mint and sprinkle of lemon zest.
Recipe adapted from: Good Food