Gluten Free Lemon Olive Oil Polenta Cake

Name: Gluten Free Lemon Olive Oil Polenta Cake
Prep time: 15 min
Cook time: PT-490160H24M50S
Cuisine: Gluten Free
Ingredients: Cooking spray or olive oil (for pan); 2 cups (220g) Bob's Red Mill Super-Fine Almond Flour; ¾ cup (115g) Bob's Red Mill Medium Grind Cornmeal; 1 ½ teaspoons baking powder; ½ teaspoon fine sea salt; 3 large eggs; ⅓ cup milk (or dairy-free soy or nut milk); ⅓ cup extra virgin olive oil; ¾ cup (160g) organic cane sugar (or regular granulated sugar); Zest of 1 medium lemon; ¼ cup fresh lemon juice (from about 1 ½ – 2 medium lemons); 1 teaspoon vanilla extract; 1 teaspoon almond extract; ½ cup (60g) confectioner's sugar; 1 tablespoon lemon juice (for glaze); Baked lemon slices for garnish (optional)

By:

Sarah

Published:

November 13, 2025

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The sun is shining, and it’s the perfect day to bake something scrumptious! If you’re looking for a treat that’s both easy to make and utterly delicious, you’ve come to the right spot. Today, I’m sharing my recipe for Gluten Free Lemon Olive Oil Polenta Cake (EASY!!). This cake is a delightful mix of zesty lemon and rich olive oil, combined with the unique texture of polenta. It’s a cake that feels light yet satisfying, making it ideal for any gathering, whether you’re hosting friends, family, or just treating yourself.

Imagine slicing into a golden cake with a crispy edge and tender crumb, the aroma of sunny lemons filling the kitchen. You’ll love how simple it is to whip up this recipe, and trust me, it’s a real crowd-pleaser. So, let’s roll up our sleeves and get baking this Gluten Free Lemon Olive Oil Polenta Cake (EASY!!) together—because life is a bit sweeter with homemade cakes!

Why This Recipe Works

The combination of almond flour and cornmeal provides a moist, tender crumb and a pleasing crunch, making this cake irresistible. The use of olive oil enriches the flavor and keeps the cake light, while the lemon adds a bright twist that elevates the overall experience. It’s a simple yet effective recipe that can be tackled by cooks of all skill levels.

Why You’ll Love This Gluten Free Lemon Olive Oil Polenta Cake (EASY!!)

This Gluten Free Lemon Olive Oil Polenta Cake is not just easy to make but also a delightful treat that highlights the zesty flavor of lemons. With the perfect balance of sweetness and tartness, it’s the ideal dessert for any occasion—be it a cozy gathering or a fancy evening. Plus, it’s gluten-free, ensuring everyone can indulge without worry.

Ingredients

Cooking spray or olive oil (for pan)
2 cups (220g) Bob’s Red Mill Super-Fine Almond Flour
¾ cup (115g) Bob’s Red Mill Medium Grind Cornmeal
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
3 large eggs
⅓ cup milk (or dairy-free soy or nut milk)
⅓ cup extra virgin olive oil
¾ cup (160g) organic cane sugar (or regular granulated sugar)
Zest of 1 medium lemon
¼ cup fresh lemon juice (from about 1 ½ – 2 medium lemons)
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup (60g) confectioner’s sugar
1 tablespoon lemon juice (for glaze)
Baked lemon slices for garnish (optional)

Whisk the Dry Ingredients

In a large bowl, whisk together the almond flour, cornmeal, baking powder, and fine sea salt. Ensure that there are no clumps of almond flour for a smooth batter. This step is crucial as it helps to evenly distribute the baking powder and salt throughout the flour mixture, ensuring that every slice of your cake is perfectly baked.

Whisk the Wet Ingredients

Now, let’s focus on the wet ingredients! In a smaller bowl, whisk the eggs, milk, olive oil, sugar, lemon zest, lemon juice, vanilla extract, and almond extract until well combined and smooth. The combination of these ingredients creates a wonderfully fragrant mixture that will enhance your cake.

Combine Wet and Dry Ingredients

Time to bring it all together! Pour the wet mixture into the dry ingredients. Stir gently until fully incorporated; the batter will be somewhat loose but well-mixed. This batter might seem a bit different from traditional cake batter, but don’t worry! That’s what adds to the charm of Gluten Free Lemon Olive Oil Polenta Cake (EASY!!).

Prepare the Baking Pan

Let’s prepare to bake! Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray or brush it with olive oil, then line the bottom with parchment paper and spritz with additional cooking spray. This ensures your cake will come out easily when it’s done!

Bake the Cake

Transfer the batter into the prepared pan. Bake in the center of the preheated oven for 35-38 minutes until the top is golden brown and a toothpick inserted comes out clean. Let it cool for 10 minutes, then run a knife along the edges before removing the sides of the springform pan. The smell wafting through your kitchen at this point will only increase your excitement!

Glaze the Cake

For the optional glaze, whisk together the confectioner’s sugar and 1 tablespoon of lemon juice until smooth. Carefully transfer the cooled cake to a serving plate and spread the glaze evenly over the top. Garnish with baked lemon slices if desired, then let it sit to allow the glaze to set. This step adds a lovely finishing touch and a little extra sweetness!

Serving Suggestions

When it comes to serving, this cake shines. Serve slices of the cake with a dollop of unsweetened whipped cream or a scoop of vanilla ice cream to add an extra layer of indulgence. The combination of the cake’s brightness with a creamy topping is sure to be a hit!

Tips for Success

Ensure all ingredients are at room temperature for easier mixing.
Don’t skip the parchment paper, as it helps prevent sticking.
Allow the cake to cool completely before glazing for the best texture.

Variations

Want to switch things up? You can substitute the almond flour with oat flour for a different flavor profile. Also, consider adding poppy seeds for a unique twist on the classic cake. You can even experiment with a variety of citrus fruits like lime or orange for varied flavors to brighten up your dessert table!

Storage Tips

Storing leftover cake is just as easy as making it! Keep it in an airtight container at room temperature for up to three days, or refrigerate for about a week. You can also freeze slices for up to a month—just be sure to wrap them well, so they stay fresh and delicious.

FAQs

Can I use any other type of flour?
While almond flour and cornmeal are key for the texture, you can experiment with gluten-free flour blends but may need to adjust the liquid accordingly.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean, and the cake should be golden brown on top.
Can I make this cake nut-free?
Yes, you can substitute almond flour with a gluten-free alternative like oat flour or a store-bought gluten-free blend.
How can I enhance the lemon flavor?
If you want more lemon zing, you can use more lemon zest or try adding lemon extract for an extra citrus punch.
Is this cake suitable for freezing?
Absolutely! Wrap it tightly in plastic wrap and then in aluminum foil to freeze, then thaw before serving.

This Gluten Free Lemon Olive Oil Polenta Cake (EASY!!) is a deliciously light dessert that will impress your guests and satisfy your sweet tooth. With its vibrant flavors and easy preparation, it’s perfect for any gathering or a simple afternoon treat. Don’t forget to customize it with your favorite toppings and serve it with a smile!