Raspberry and Lemon Polenta Cake (Gluten-Free & Moist)

Introduction

Welcome to EatBrightly, where vibrant, wholesome cooking takes center stage. Today, I’m thrilled to share with you my Raspberry and Lemon Polenta Cake recipe. This delightful dessert combines the refreshing zest of lemon with the sweet-tartness of raspberries, all nestled into a moist, crumbly polenta cake. Whether you’re a seasoned baker or a kitchen novice, this recipe promises to bring a burst of sunshine to your table.

As a chef living in Asheville, North Carolina, I’ve embraced the local bounty and crafted recipes that celebrate seasonal ingredients. This Raspberry and Lemon Polenta Cake is a testament to my belief that healthy food should be both nourishing and joyful. By infusing the cake with my favorite citrus and berry flavors, I offer you a dessert that is not only a treat for the palate but also a feast for the eyes.

Table of Contents

What Makes This Recipe Special

Key Benefits

This cake is not just a delectable dessert; it also boasts several health benefits. Raspberries are packed with antioxidants and vitamin C, while lemons offer a boost of vitamin C and aid digestion. The polenta base provides a gluten-free option, making this cake accessible to those with dietary restrictions.

Unique Features

What sets this cake apart is its texture and flavor profile. The polenta gives it a unique crumbly texture, while the combination of lemon and raspberry creates a vibrant taste. Additionally, the cake is naturally gluten-free, using almond flour and cornmeal as its base, making it a delightful option for those avoiding gluten.

Polenta has long been valued in traditional cooking for its hearty texture and versatility. According to Encyclopaedia Britannica’s definition of polenta, this cornmeal-based ingredient creates a distinctive crumb in baked goods, giving cakes a satisfying texture and rustic charm.

Ingredients for Raspberry and Lemon Polenta Cake

Main Ingredients

1 cup almond flour
1 cup fine cornmeal (polenta)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
Zest of 2 lemons
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 cup fresh raspberries

Optional Add-ins

1/2 cup chopped almonds for added crunch
1 tablespoon poppy seeds for extra texture
Powdered sugar for dusting

Step-by-Step Cooking Instructions

Preparation Steps

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake tin with parchment paper.
In a medium bowl, combine almond flour, cornmeal, baking powder, and salt. Mix well and set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Cooking Process

Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually fold in the dry ingredients until just combined.
Gently fold in the raspberries, being careful not to crush them.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks for Perfect Results

Pro Chef Tips

For the best results, ensure your butter is softened at room temperature before creaming with sugar. This helps create a lighter texture. Additionally, gently folding in the raspberries prevents them from breaking and staining the batter.

Common Mistakes to Avoid

Avoid over-mixing the batter once the dry ingredients are added, as this can result in a dense cake. Also, be sure to use fresh raspberries for the best flavor and texture.

Nutritional Information and Health Benefits

Calories and Macros

Each serving of Raspberry and Lemon Polenta Cake (assuming 8 servings) contains approximately 350 calories, 20g of fat, 38g of carbohydrates, and 6g of protein. This cake offers a balanced treat that fits well into a healthy lifestyle.

Health Benefits

This cake is rich in antioxidants from the raspberries, which help fight inflammation and support immune health. Lemons contribute to improved digestion and skin health, while almond flour offers a good source of healthy fats and vitamin E.

Recipe Variations and Substitutions

Dietary Modifications

For a dairy-free version, substitute the butter with coconut oil or a plant-based margarine. To make it vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).

Flavor Variations

Experiment with different berries like blueberries or blackberries for a twist on the classic. You can also add a touch of lavender for a floral note that complements the lemon beautifully.

For another elegant dessert that celebrates lemon in a refined way, this limoncello ricotta cake is a beautiful option. Its creamy texture and delicate citrus notes pair perfectly with the vibrant flavors found in this Raspberry and Lemon Polenta Cake.

Storage and Serving Suggestions

How to Store

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. The cake can also be frozen for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.

Serving Ideas

This Raspberry and Lemon Polenta Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a lighter option, serve with a side of fresh fruit or a drizzle of honey.

If you’re craving something warm and comforting alongside this bright, citrusy cake, these brown butter snickerdoodles are a wonderful choice. With their nutty depth and cinnamon-spiced sweetness, they offer a cozy contrast to the light, fruit-forward flavors of this polenta cake.

Frequently Asked Questions

Can I use frozen raspberries?

Yes, but be sure to thaw and drain them well to avoid excess moisture.

Is polenta the same as cornmeal?

While similar, polenta is a coarser grind than the fine cornmeal used in this recipe, which provides a smoother texture.

Can I make this cake in advance?

Absolutely! This cake tastes even better the next day as the flavors have time to meld.

If you enjoy desserts that balance real ingredients, bright flavors, and mindful indulgence, explore our curated collection of wholesome dessert recipes. From cozy classics to light, fruit-forward cakes, this guide brings together desserts designed to nourish and delight.

Conclusion

Creating this Raspberry and Lemon Polenta Cake is a journey into flavor and texture that I hope brings as much joy to you as it does to my family here in Asheville. With its vibrant colors and refreshing taste, this cake is a testament to the belief that food should not only nourish but also delight. Don’t hesitate to experiment and make this recipe your own. Thank you for joining me on this culinary adventure at EatBrightly, where we celebrate food that feeds both body and soul.

Delightful Raspberry and Lemon Polenta Cake Recipe