Lemon Polenta Cake Recipe (Gluten Free)
When life gives you lemons, make lemon polenta cake… right?
Whatever the saying, there is never a wrong time to whip up this zesty citrus delight. If you like your desserts with a tang, look no further than this cake!
The Recipe
Time allotment
Prep Time: 10-20 minutes
Cooking time: 36-38 minutes
Total Time: 46-58 minutes
Yield: 2 lemon polenta cakes
Cooking Utensils
Two bowls
Spatula
Whisk - OR - Handheld Mixer
Measuring cups
Measuring spoons
Ingredients
3/4 cup (96g) preferred baking flour
Gluten Free Option: 3/4 cup (96g) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
If using Gluten Free flour without xanthan gum, add 1/2 tsp xanthan gum
1 1/2 cups (240g) polenta
1 cup (96g) almond flour
1 cup (200g) brown sugar
1/4 cup (52g) granulated sugar
1 tsp baking powder
1 cup (225g) salted butter
3 eggs
2 tsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
1/2 tsp salt
Instructions
Preheat an oven to 350°F (180°C)
In one bowl, cream together 1 cup (225g) salted butter, 1 cup (100g) brown sugar, 1/4 cup (52g) granulated sugar, 1 tsp vanilla extract (these are the wet ingredients)
Beat in 3 eggs
In a separate bowl, mix together 3/4 cups (96g) flour, 1 cup (96g) almond flour, 1 1/2 cups (240g) polenta, 1 tsp baking powder, and 1/2 tsp salt (these are the dry ingredients)
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Stir in 2 tsp lemon juice, and 2 tsp lemon zest
Line a cake pan with parchment paper / butter / cooking spray
Pour the mixture into the cake pan
Bake the cake in the oven at 350°F (180°C) for 36-38 minutes
The top will be golden when finished
Allow the cake to cool for a minimum of 20 minutes
If desired, top the cake with a Lemon Glaze for an extra zhuzh
Enjoy!
The additional Lemon Glaze that I made to top my Lemon Polenta Cake! Delicious 🍊
Thank you for reading this, lovely! Happy MUNCHING!
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