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Golden lemon polenta cake sliced on a marble board, showing a moist crumb and thin lemon slices on top

Zesty Gluten-Free Lemon Polenta Cake with Citrus Syrup

A moist, naturally gluten-free lemon cake made with polenta and almond flour, soaked in lemon syrup while warm.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian-Inspired
Calories: 410
Ingredients Method Notes

Ingredients
  

Cake
  • 150 g fine polenta (cornmeal)
  • 150 g almond flour blanched
  • 2 tsp gluten-free baking powder
  • 1/4 tsp salt
  • 170 g unsalted butter softened
  • 200 g granulated sugar
  • 3 eggs large; room temperature
  • 2 tbsp lemon zest from about 2 lemons
  • 60 ml lemon juice fresh
  • 60 ml whole milk
Lemon Syrup
  • 80 ml fresh lemon juice
  • 80 g granulated sugar

Method
 

Make the Cake Batter
  1. Heat the oven to 170 C / 340 F. Grease a 20 cm / 8-inch springform pan and line the base with parchment.
  2. Whisk the polenta, almond flour, baking powder, and salt together in a bowl. Set aside.
  3. Beat the softened butter and sugar with an electric hand mixer for 3 to 4 minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each. Mix in the lemon zest.
  5. Fold in the dry ingredients alternately with the milk and 60 ml lemon juice, mixing just until combined. The batter will be thick.
  6. Scrape the batter into the pan and smooth the top. Bake for 45 to 50 minutes, until golden and a skewer inserted in the center comes out clean or with just a few moist crumbs.
Syrup and Finishing
  1. While the cake bakes, warm the 80 ml lemon juice and 80 g sugar in a 1-quart / 1 L saucepan over low heat, stirring until the sugar dissolves, about 2 to 3 minutes. Don't let it boil.
  2. When the cake comes out of the oven, poke it all over with a skewer while it's still warm and in the pan.
  3. Pour the warm syrup slowly over the top, letting it soak into the holes rather than pooling on the surface.
  4. Cool the cake in the pan for 15 to 20 minutes, then release the springform sides and transfer to a wire rack to cool fully.
  5. Slice into 10 wedges and serve.

Notes

  • Use a 20 cm / 8-inch springform pan for even baking and easy release.
  • Poke holes in the warm cake before pouring syrup for full absorption.
  • Do not overbake, dry polenta cake loses moisture fast once cooled.
  • Bring eggs and butter to room temperature for a smoother batter.