Light and moist lemon polenta cake is a simple to make treat that's perfect with a cup of hot coffee. Naturally gluten free and dairy free.
Keyword gluten free, Italian Dessert, Lemon Polenta Cake, Polenta
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
9 inch cake pan
1 ½cupalmond flour(185 grams)
1 ½teaspoonbaking powder
¾cupunsalted butter, softened(one and a half sticks)
1 ½tablespoonslemon zest(from one lemon)
2 ½teaspoonslemon juice
Preheat oven to 350 degrees. Coat a 9 inch round cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
In a bowl, whisk together the almond flour, cornmeal, baking powder, and salt; set aside.
In a large bowl, use a hand held mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs, one at a time, beating until fully incorporated. Stir in the lemon zest and then stir in the dry ingredients.
Pour the batter into the prepared cake pan and use a spatula to spread evenly. Bake for 35-40 minutes on the center rack. You will know the cake is done when a toothpick inserted in the center of the cake comes out clean.
Cool on a wire baking rack for 10 minutes. Then, use a butter knife to losen the edges of the cake from pan. Remove to wire rack and let cool completely.
For the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cake.
This is a great cake to make ahead. Simply refrigerate in an airtight container for up to a week. You can also freeze in an airtight container for up to a month.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com