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Delightful Raspberry and Lemon Polenta Cake Recipe

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A moist, crumbly, gluten-free cake infused with zesty lemon and sweet-tart raspberries, perfect for a nourishing yet delightful dessert.

Ingredients

Scale
  • 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: 1/2 cup chopped almonds
  • Optional: 1 tablespoon poppy seeds
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake tin with parchment paper.
  2. In a medium bowl, combine almond flour, cornmeal, baking powder, and salt. Set aside.
  3. Cream together softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Gradually fold in the dry ingredients until just combined.
  7. Gently fold in raspberries without crushing them.
  8. Pour batter into the prepared tin and smooth the top.
  9. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
  10. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter for a lighter texture. Don’t overmix the batter. Gently fold in raspberries to prevent streaking. Cake tastes even better the next day.

Nutrition

Keywords: raspberry, lemon, polenta, gluten-free, cake, dessert

Find it online: https://www.eatbrightly.com/raspberry-lemon-polenta-cake/