Lemon Olive Oil Polenta Cake
Enjoy this Lemon Olive Oil Polenta Cake with its citrus flavors and moist texture. Easy to make, it's a tasty dessert for everyone.
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
