Lemon, Almond, And Polenta Cake Recipe

Name: Lemon, Almond, And Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 4.6 ounces certified gluten-free stone-ground cornmeal (about 3/4 cup); 3.6 ounces almond meal flour (about 1 cup); 2.6 ounces white rice flour (about 1/2 cup); 1.15 ounces brown rice flour (about 1/4 cup); 1.05 ounces tapioca flour (about 1/4 cup); 2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 2 tablespoons grated lemon rind; 1/2 cup buttermilk; Cooking spray; Glaze:; 3/4 cup powdered sugar; 1/3 cup fresh lemon juice; Topping:; 2 tablespoons sliced almonds, toasted

Servings: persons

Cake:
4.6 ounces certified gluten-free stone-ground cornmeal (about 3/4 cup)
3.6 ounces almond meal flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
2 tablespoons grated lemon rind
1/2 cup buttermilk
Cooking spray
Glaze:
3/4 cup powdered sugar
1/3 cup fresh lemon juice
Topping:
2 tablespoons sliced almonds, toasted

1
Preheat oven to 350u00b0.
2
To prepare cake, weigh or lightly spoon cornmeal and flours into dry measuring cups; level with a knife. Combine cornmeal, flours, baking powder, and xanthan gum in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
3
Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
4
To prepare glaze, combine powdered sugar and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until sugar dissolves. Remove from heat.
5
Pierce entire surface of cake with a wooden pick. Slowly pour warm glaze over cake, letting it soak into cake. Sprinkle with almonds. Cool cake completely in pan on wire rack.

1148

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake:, 4.6 ounces certified gluten-free stone-ground cornmeal (about 3/4 cup), 3.6 ounces almond meal flour (about 1 cup), 2.6 ounces white rice flour (about 1/2 cup), and more.

Yes, Lemon, Almond, And Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon, Almond, And Polenta Cake

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