The lemon polenta cake is a naturally gluten-free dessert. A sweet with a unique texture, soft and moist inside, it is truly delicious as a dessert at the end of a meal or for a tasty breakfast. It is made with a few simple ingredients: butter, corn flour, almond flour, eggs, and lemon. Alternatively, you can substitute butter with oil or margarine for those who cannot consume dairy.
Corn flour can be of various sizes; I chose a fine flour like polenta flour, while if you prefer a more rustic texture, I recommend fioretto, which is slightly coarser. Other varieties are not recommended as the grain is too coarse for this type of cake.
If you love these moist and buttery desserts, I also recommend the corn and orange cake and the corn and amaretti cake.
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Discover other recipes with corn flour:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz butter
- 1/2 cup sugar
- 1.5 cups almond flour (gluten-free)
- 1 cup corn flour (gluten-free)
- 1 lemon (juice and grated zest)
- 1 tbsps baking powder
- 3 eggs
Tools
- 1 Mixer
- 1 Bowl
- 1 Spatula
- 1 Baking Pan
Steps
Beat the sugar with the butter, salt, and lemon zest.
Add one egg at a time, continuing to beat.
Once the eggs are incorporated, add the corn flour with the almond flour, alternating with the lemon juice. Gently mix with a spatula and add the baking powder.
Butter a 9-inch baking pan and pour in the mixture. Bake at 340°F for about 50 minutes in a preheated static oven.
Do the toothpick test and, if necessary, continue for another 5 minutes.
Remove from the oven and let cool before unmolding.
Dust with powdered sugar only when the cake is cold.
ATTENTION: consult the Italian Celiac Association handbook and carefully read the ingredients to ensure they are free from gluten contamination
Tips
It can be stored for up to 5-6 days in a cake container.
Using untreated lemon is recommended.
Using fine polenta flour is recommended, while if a more rustic texture is preferred, go for fioretto, which is slightly coarser. Other varieties are not recommended as the grain is too coarse for this type of cake.
Using fine polenta flour is recommended, while if a more rustic texture is preferred, go for fioretto, which is slightly coarser. Other varieties are not recommended as the grain is too coarse for this type of cake.
Using fine polenta flour is recommended, while if a more rustic texture is preferred, go for fioretto, which is slightly coarser. Other varieties are not recommended as the grain is too coarse for this type of cake.
FAQ (Frequently Asked Questions)
Can I make the corn and orange cake lactose-free?
Of course, you can substitute butter with lactose-free butter, margarine in the same amounts, or with 80% of sunflower or rice seed oil.
