Raspberry and Lemon Polenta Cake – Gluten-Free & Moist

Introduction

Welcome to EatBrightly! I’m Mia Langston, and today I’m thrilled to share a recipe that beautifully embodies my philosophy of vibrant, wholesome cooking: the raspberry and lemon polenta cake. This cake is not just a treat for the taste buds, but a feast for the eyes and soul too. Combining the tangy zest of lemons with the sweet, juicy burst of raspberries, all nestled into a tender polenta base, this cake is a celebration of flavor and texture.

As someone who grew up around hearty Sunday dinners in upstate New York, I’ve always cherished the way food brings people together and this recipe is no exception. It’s the perfect balance of sweet and tart, moist and crumbly. Whether you’re new to healthy baking or a seasoned pro, you’ll find this recipe both approachable and rewarding. Let’s dive into the details of what makes this cake so special.

Table of Contents

What Makes This Recipe Special

Key Benefits

One of the standout features of this raspberry and lemon polenta cake is its nutritional profile. Polenta, made from cornmeal, is naturally gluten-free, making this recipe accessible for those with gluten sensitivities. Additionally, this cake incorporates fresh raspberries, which are packed with antioxidants, fiber, and vitamins C and K. Furthermore, the use of lemon not only adds a refreshing zing but also provides a dose of vitamin C.

Unique Features

This cake is unique in its texture and flavor profile. The use of polenta gives it a delightful crumbly texture that is unlike traditional flour-based cakes. Moreover, the combination of raspberry and lemon offers a harmonious blend of sweetness and tartness that is both refreshing and satisfying. Another unique feature is its versatility it can be served as a dessert, a sweet breakfast treat, or even a mid-afternoon snack.

Ingredients for Raspberry and Lemon Polenta Cake

Main Ingredients

1 cup (150g) fine yellow polenta
1 cup (125g) almond flour
1/2 cup (100g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup (120ml) unsalted butter, melted
1/4 cup (60ml) fresh lemon juice
Zest of 2 lemons
1 cup (150g) fresh raspberries

Optional Add-ins

1 teaspoon vanilla extract
1/4 cup (60g) chopped almonds for extra crunch
1 tablespoon poppy seeds for added texture
2 tablespoons honey for additional sweetness

Step-by-Step Cooking Instructions

Preparation Steps

Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
In a medium bowl, combine the polenta, almond flour, sugar, baking powder, and salt. Mix well to ensure even distribution.
In a separate large bowl, whisk together the eggs, melted butter, lemon juice, and lemon zest until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Fold in the raspberries carefully to prevent them from breaking up too much.

Cooking Process

Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can dust the top with powdered sugar for a decorative touch.

Tips and Tricks for Perfect Results

Pro Chef Tips

For an even more intense lemon flavor, consider adding a few drops of lemon extract to the batter. Additionally, gently toss the raspberries in a tablespoon of flour before folding them into the batter. This helps to prevent them from sinking to the bottom of the cake.

Common Mistakes to Avoid

Avoid overmixing the batter as this can lead to a dense cake. Also, be careful not to overbake; polenta can dry out if left in the oven too long. Keep an eye on the cake towards the end of the baking time and use a toothpick to check for doneness.

Nutritional Information and Health Benefits

Calories and Macros

This raspberry and lemon polenta cake provides approximately 280 calories per serving, with 14g of fat, 35g of carbohydrates, and 5g of protein. It’s a satisfying treat that balances indulgence with nutrition.

Health Benefits

The cake is rich in antioxidants and vitamins, primarily from the raspberries and lemons. The polenta and almond flour provide essential minerals such as magnesium and phosphorus. Additionally, it’s a good source of fiber, supporting digestive health.

Raspberries and lemons are rich in vitamin C, an essential nutrient that supports immune function and acts as a powerful antioxidant. The National Institutes of Health outlines how vitamin C helps protect cells and supports overall wellness, adding even more value to this raspberry and lemon polenta cake.

Recipe Variations and Substitutions

Dietary Modifications

To make this cake dairy-free, substitute the butter with coconut oil or a plant-based margarine. For a vegan version, replace the eggs with a flaxseed or chia seed egg substitute.

Flavor Variations

If you’re looking to mix things up, try swapping the raspberries for blueberries or blackberries. You can also add a pinch of cinnamon or ginger for a spicy twist.

If you enjoy vibrant fruit-forward desserts like this raspberry and lemon polenta cake, you’ll also love our Mixed Berry Tart . With its flaky homemade crust and jewel-toned berry filling, it’s another beautiful way to celebrate seasonal produce.

Storage and Serving Suggestions

How to Store

This cake can be stored at room temperature in an airtight container for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months.

Serving Ideas

Serve your raspberry and lemon polenta cake with a dollop of Greek yogurt or a scoop of vanilla ice cream. It pairs beautifully with a cup of herbal tea or a glass of lemonade for a refreshing afternoon treat.

For another citrus-inspired treat, explore our Limoncello Ricotta Cake. Its tender crumb and bright lemon notes make it a sophisticated companion to this raspberry and lemon polenta cake for spring and summer gatherings.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, but make sure to thaw and drain them well to prevent excess moisture in the batter.

Can I substitute the almond flour with regular flour?

You can, but it will change the texture and flavor slightly, and it will no longer be gluten-free.

Is polenta the same as cornmeal?

Polenta is a type of cornmeal, typically coarser than regular cornmeal, which gives it a distinct texture.

Conclusion

Creating a raspberry and lemon polenta cake at home is not just about baking a dessert it’s about crafting a moment of joy and nourishment. This recipe, enriched with the vibrant colors and flavors of raspberries and lemons, is a testament to the beauty of simple, wholesome ingredients. Whether you’re enjoying it with family on a Sunday afternoon or savoring a quiet moment with a slice and a cup of tea, this cake is sure to bring happiness to your table.

If this raspberry and lemon polenta cake inspires you to bake more vibrant treats, browse our full collection of Wholesome Dessert Recipes for nourishing, feel-good sweets crafted with real, seasonal ingredients.

Thank you for joining me on this culinary journey at EatBrightly. I hope this recipe inspires you to explore the delicious possibilities of healthy baking. Remember, cooking is about connection, creativity, and care. Until next time, may your kitchen be filled with color, nourishment, and joy.

Delight in a Raspberry and Lemon Polenta Cake