Moist, Zesty, and Naturally Gluten-Free—A Sunshiny Slice of Italian-Inspired Indulgence 💛
This Lemon Polenta Cake is rich, buttery, and infused with bright citrus—perfectly balanced by the gentle graininess of polenta and the nutty flavor of ground almonds. It’s soft in the center, golden around the edges, and drenched in a tangy lemon syrup that makes every bite unforgettable. Plus, it’s naturally gluten-free and effortlessly elegant.
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Lemon Polenta Cake Recipe Overview
Lemon Polenta Cake brings the best of rustic Italian baking to your kitchen. With no flour, it relies on finely ground cornmeal and almonds to create a tender yet hearty texture that’s both rich and satisfying. The lemon syrup poured over after baking ensures it stays moist and vibrant.
- Flavor: Zesty and buttery with almond and cornmeal undertones
- Texture: Soft and dense with a slightly coarse, melt-in-your-mouth crumb
- Perfect For: Afternoon tea, gluten-free baking, or citrus season
- Bonus: No special tools or flour needed!
Ingredients List
Cake:
- 1 cup unsalted butter, softened
- 1 cup superfine sugar (caster sugar works best)
- 1¾ cups ground almonds (almond flour)
- ¾ cup fine cornmeal (polenta)
- 1½ tsp baking powder (gluten-free if needed)
- 3 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
Lemon Syrup:
- Juice of 1 lemon
- ¾ cup powdered sugar
Necessary Tools for Preparation
- Mixing bowls
- Hand or stand mixer
- 8-inch springform pan
- Microplane or zester
- Whisk
- Small saucepan (for syrup)
- Cooling rack
Step-by-Step Instructions
- Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line the base of an 8-inch springform pan. - Cream Butter and Sugar
Beat softened butter and superfine sugar together until pale and fluffy. - Add Eggs
Beat in the eggs, one at a time, mixing well after each addition. - Combine Dry Ingredients
In a separate bowl, mix ground almonds, cornmeal, and baking powder. Add to the wet mixture along with lemon zest and lemon juice. Fold until well combined. - Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until golden and a toothpick inserted comes out mostly clean. - Make the Syrup
While the cake bakes, heat lemon juice and powdered sugar in a small saucepan until sugar dissolves. Do not boil. - Add Syrup & Cool
As soon as the cake comes out, pierce the top with a skewer and slowly spoon over the warm syrup. Let the cake cool completely in the pan to absorb the syrup.
Tips for Perfecting the Lemon Polenta Cake Recipe
- Use fine cornmeal for best texture; coarse polenta may make it gritty.
- For extra lemon flavor, add ½ tsp lemon extract.
- This cake improves as it sits—it’s even better the next day!
- Top with whipped cream or crème fraîche and berries for serving.
What to Serve With It
- A dusting of powdered sugar
- Fresh raspberries or blueberries
- Whipped cream or Greek yogurt
- A cup of chamomile tea or espresso
Storage Instructions
- Room Temp: Store covered for up to 3 days
- Fridge: Keeps for up to 5 days—bring to room temp before serving
- Freezer: Freeze (un-syruped) for up to 2 months. Add syrup after thawing
General Information Lemon Polenta Cake
- Occasions: Elegant desserts, gluten-free celebrations, spring brunch
- Make-Ahead Friendly: Flavors deepen after a day
- Naturally Gluten-Free: Made with almond flour and cornmeal
FAQ
Is this cake gluten-free?
Yes—just ensure your baking powder is certified gluten-free.
Can I use orange instead of lemon?
Yes! It will be sweeter and softer in citrus notes but still delicious.
What’s the texture like?
It’s dense, soft, and moist with a slight grain from the cornmeal and richness from almonds.
Can I make it dairy-free?
Use vegan butter alternatives, though flavor and texture may vary slightly.
Conclusion
This Lemon Polenta Cake is as golden as the sunshine it tastes like—bursting with lemon, rich from almonds, and made beautifully moist by that irresistible citrus syrup. Whether you’re baking for a crowd or treating yourself, this one’s a keeper.
Tried it? Tag @poulefrecipe to share your golden bakes!
More Lemony Bakes You’ll Love:
Table of Contents
1-Hour Lemon Polenta Cake – Moist, Gluten-Free & Zesty
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
Lemon Polenta Cake is a moist, citrusy, gluten-free cake made with almond flour, cornmeal, and a bright lemon syrup—simple, elegant, and bursting with flavor.
Ingredients
Cake:
-
1 cup unsalted butter
-
1 cup superfine sugar
-
1¾ cups ground almonds
-
¾ cup fine cornmeal
-
1½ tsp baking powder
-
3 large eggs
-
Zest of 2 lemons
-
Juice of 1 lemon
Syrup:
-
Juice of 1 lemon
-
¾ cup powdered sugar
Instructions
-
Preheat oven to 350°F. Grease 8″ springform pan.
-
Cream butter and sugar. Add eggs one at a time.
-
Fold in almonds, cornmeal, baking powder, lemon zest and juice.
-
Pour into pan, bake 40–45 min.
-
Heat syrup ingredients until dissolved.
-
Spoon syrup over hot cake. Cool in pan before serving.
Notes
Use fine cornmeal for best texture. Let cake rest overnight for even better flavor. Serve with berries or cream.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
