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)

Method:

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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