This delightful Gluten-Free Lemon Olive Oil Polenta Cake is a perfect blend of bright citrus flavors and the rich, earthy notes of olive oil. The polenta and almond flour give the cake a tender, moist crumb, making it an ideal dessert for those following a gluten-free diet or anyone who loves a unique twist on a classic lemon cake. Don’t miss the step-by-step VIDEO below.
The refreshing lemon zest and juice provide a burst of tangy flavor, while the olive oil adds a depth of taste and sumptuous texture. This cake is not only scrumptious but also simple to make, and it can be dressed up with a dusting of powdered sugar or served with fresh berries or whipped cream. Enjoy a slice of this sunny and satisfying treat at your next gathering, or savor it as a sweet ending to a casual meal.
Ingredients for this Lemon Olive Oil Polenta Cake
For a delightful lemon olive oil polenta cake, you’ll require only a few key ingredients that you likely have in your kitchen already, making this recipe an ideal choice for a hassle-free dessert bursting with zesty lemon notes, perfect for any celebration or gathering.
Olive Oil (preferably extra virgin) – Olive oil imparts a fruity, aromatic flavor to the cake while keeping it moist and tender. Extra virgin olive oil is preferred because it is the highest quality and contains the most health benefits due to its high levels of antioxidants and healthy fats.
Grind Cornmeal – Fine grind cornmeal contributes a delicate and crispy texture to the cake, setting it apart from traditional lemon cakes. It also adds a subtle, earthy flavor that complements the other ingredients.
Almond Flour – A healthier and gluten-free alternative to all-purpose flour, almond flour offers a subtle nuttiness that pairs well with the fruity olive oil and zesty lemon. It also contributes to the moist and tender texture of the cake.
Sugar – sugar provides the perfect amount of sweetness to balance the tartness of the lemon and the rich flavors of the olive oil and almond flour. It also helps to create a golden, slightly crisp crust on the cake. I use cane sugar in this recipe, but you’re welcome to use coconut sugar as well.
Eggs – Eggs play a crucial role in the structure and texture of the cake. They provide moisture, richness, and help the cake to rise, creating a light and fluffy texture. Using room temperature eggs ensures even baking and a tender crumb.
Lemons (Zest and Juice) – Lemons provide a bright, tangy flavor that perfectly complements the rich, fruity olive oil and the nutty almond flour. The zest contains essential oils that pack a punch of citrus flavor, while the juice adds an extra burst of acidity and freshness.
Milk – Milk ensures a moist and tender crumb, as the fat content provides richness and enhances the overall flavor of the cake. You can substitute with lower-fat milk or a dairy-free alternative, but the texture and taste might be slightly different.
Baking Powder – Baking powder acts as a leavening agent, helping the cake to rise and creating a light and fluffy texture.
Salt – Salt is essential to balance out the flavors and enhance the sweetness of the cake.
Vanilla extract – To add some extra flavor, vanilla extract is essential.
Find the printable recipe with measurements below.
STORAGE TIPs
Room Temperature – If you plan to consume the cake within 1-2 days, you can store it at room temperature in a cool, dry place. Cover the cake with a cake dome or place it in an airtight container to prevent it from drying out.
Refrigeration – For longer storage, up to 5 days, you can refrigerate the cake. Wrap the cake in plastic wrap or place it in an airtight container before refrigerating it. This will help to maintain its moisture and freshness. Before serving, allow the cake to come to room temperature, as this will enhance its flavor and texture.
Freezing – To store the cake for an extended period, up to 3 months, consider freezing it. To freeze the cake, first allow it to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This will prevent freezer burn and help to maintain the cake’s quality. To serve, defrost the cake in the refrigerator overnight or at room temperature for a few hours.
Serving Suggestions for the Lemon Olive Oil Cake:
Powdered Sugar: Once the cake has cooled completely, dust it lightly with powdered sugar for a simple yet elegant presentation. The contrast of the white sugar against the golden cake adds a touch of sophistication to your dessert.
Whipped Cream, Yogurt or Mascarpone: The dollop of creaminess complements the zesty lemon and nutty flavors, creating a delightful contrast in textures.
Fresh Berries: Arrange a selection of fresh berries to add a pop of color and also provide a refreshing and fruity counterpoint to the rich cake.
Lemon Glaze: Drizzle a tangy lemon glaze over the cake for an extra burst of citrus flavor. To make the glaze, whisk together powdered sugar, lemon juice, and a touch of lemon zest until smooth, then drizzle it over the cooled cake.
Lemon Curd: Add a spoonful of lemon curd to each slice for a double dose of citrusy goodness. The smooth and tangy curd pairs wonderfully with the cake’s crumbly texture.
Ice Cream or Sorbet: A scoop of vanilla ice cream or a refreshing lemon sorbet served alongside the cake can elevate the dessert to new heights, offering a delightful contrast of temperatures and textures.
Feel free to mix and match these serving suggestions or come up with your own creative ideas to best suit your preferences and the occasion.
More gluten free cakes you might like:
Watch a Step-by-Step video
Give it a try and let me know how you like them in a comment below!
Lemon Olive Oil Polenta Cake
Equipment
- 9-inch bundt cake pan or round 9-inch cake pan
Ingredients
- 2 cups almond flour 220g
- ¾ cup medium grind cornmeal 115g
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ⅔ cup milk 160g
- ⅓ cup extra virgin olive oil 70g
- ¾ cup sugar 160g
- 1 tablespoon Zest of 1 medium lemon
- ¼ cup fresh lemon juice 60g
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease a Bundt cake pan (8-9 inches) or 9-inch (23 cm) springform pan (line the bottom with parchment paper).
- In a medium-sized mixing bowl, whisk together the polenta, almond flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl add sugar, a zest of 1 lemon, combine to fragrant the sugar. Add eggs, salt, vanilla and whisk to combine.
- Gradually mix in the olive oil, milk, lemon juice until well combined.
- Add the dry ingredients (polenta mixture) to the wet ingredients (egg-sugar mixture), and whisk until smooth.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool completely.
- Once cooled, transfer the cake to a serving platter. Dust with powdered sugar and serve with fresh berries or whipped cream, if desired. Enjoy!
Notes
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