Delight in a Raspberry and Lemon Polenta Cake
A vibrant, tangy-sweet cake made with zesty lemons, fresh raspberries, and a naturally gluten-free polenta and almond flour base. Moist, crumbly, and packed with wholesome goodness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free Baking
Ingredients
Scale
- 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: 1 teaspoon vanilla extract
- Optional: 1/4 cup (60g) chopped almonds
- Optional: 1 tablespoon poppy seeds
- Optional: 2 tablespoons honey
Instructions
- 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.
- In a separate large bowl, whisk together the eggs, melted butter, lemon juice, and lemon zest.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Carefully fold in the raspberries to avoid crushing them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust the top with powdered sugar before serving.
Notes
For extra lemon zing, add lemon extract. Toss raspberries in a bit of flour to keep them from sinking. Avoid overmixing and overbaking to keep the cake moist and tender.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: raspberry, lemon, polenta, gluten-free, cake, almond flour