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

Scale

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

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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