Lemon Polenta Cake – sweetydreamz

This Lemon Polenta Cake is a bright, citrus-infused Italian dessert with a tender golden crumb and delicate nutty richness from almond flour. Finished with a vibrant homemade blueberry compote, it delivers a beautiful balance of sweetness, acidity, and texture in every slice—while remaining naturally gluten-free.

Why You’ll Love This Recipe

Naturally gluten-free texture – Polenta and almond flour create a moist, tender crumb without wheat flour.
Bright citrus flavor – Fresh lemon zest and juice bring vibrant aroma and balanced acidity.
Elegant yet simple – Straightforward mixing and baking techniques yield a bakery-worthy result.
Perfect make-ahead dessert – Flavor deepens and improves after resting overnight.
Versatile fruit topping – Blueberry compote can be swapped for other seasonal berries.
Balanced sweetness – Nutty, citrusy, and fruity elements prevent the cake from feeling overly rich.

Ingredients You’ll Need

Cake Batter

1 cup polenta (fine or medium grind) – Provides structure and signature golden texture.
1 cup almond flour – Adds moisture, tenderness, and subtle nutty flavor.
3 large eggs – Create lift, richness, and binding.
3/4 cup granulated sugar – Sweetens while supporting a soft crumb.
1/2 cup unsalted butter, melted – Contributes richness and moist texture.
Zest of 2 lemons – Supplies intense citrus aroma without excess liquid.
1/4 cup fresh lemon juice – Adds brightness and gentle tang.
1 teaspoon vanilla extract – Rounds out sweetness and enhances flavor depth.
1 1/2 teaspoons baking powder – Provides leavening for a light interior.
1/4 teaspoon salt – Balances sweetness and sharpens flavors.

Blueberry Compote

2 cups fresh blueberries – Form a juicy, vibrant topping.
1/3 cup sugar – Sweetens and helps create a syrupy consistency.
2 tablespoons water – Prevents scorching and aids simmering.
1 tablespoon lemon juice – Enhances brightness and balances sweetness.

Step-by-Step Instructions

Prepare the pan and oven – Preheat to 350°F (175°C), grease a 9-inch round pan, line with parchment, and lightly dust to prevent sticking.

Combine dry ingredients – Whisk polenta, almond flour, baking powder, and salt until evenly blended and lump-free.

Whip eggs and sugar – Beat until pale and fluffy, about 3–4 minutes, to incorporate air for a lighter cake texture. Mix in melted butter, lemon zest, lemon juice, and vanilla until smooth.

Fold batter gently – Incorporate dry ingredients just until combined to avoid a dense crumb. Transfer to the pan, smooth the surface, and bake 40–45 minutes until golden and a toothpick comes out clean.

Cook the blueberry compote – Simmer blueberries, sugar, water, and lemon juice for 8–10 minutes until berries burst and the sauce thickens slightly. Cool briefly.

Cool and assemble – Let the cake rest 10 minutes in the pan, then cool completely on a rack. Spoon compote generously over the top before slicing and serving.

Recipe Notes & Tips

Choose polenta texture intentionally – Fine grind yields delicate crumb; medium grind creates rustic bite.
Avoid overmixing – Gentle folding keeps the cake tender rather than heavy.
Use fresh citrus – Bottled juice lacks the brightness needed for balanced flavor.
Check baking powder freshness – Proper leavening ensures light structure.
Make compote ahead – Stores well and reheats gently for serving.
Allow resting time – Flavor and moisture improve noticeably the next day.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 10 dessert slices
Calories: Approximately 250–320 calories per serving (estimate varies by ingredient brands and slice size)

Perfect Pairings

Lightly sweetened whipped cream – Adds airy richness alongside tart berries.
Vanilla or almond ice cream – Complements citrus and nutty notes.
Hot espresso or cappuccino – Classic Italian-style accompaniment.
Fresh berry salad – Enhances brightness and presentation.

Ideal Occasions

Elegant dinner dessert – Refined yet approachable for guests.
Afternoon tea or coffee break – Light sweetness suits daytime serving.
Spring and summer gatherings – Citrus and berries feel seasonally fresh.
Celebratory brunch tables – Beautiful centerpiece that slices cleanly.

Storage & Serving Tips

Store covered at room temperature up to 3 days – Maintains moisture and flavor.
Refrigerate compote separately – Keeps topping fresh for up to 5 days.
Warm slightly before serving – Enhances aroma and softens crumb.
Freeze unfrosted cake if needed – Wrap tightly and thaw at room temperature.

Creative Variations to Try

Mixed berry topping – Use raspberries, blackberries, or a blend for complexity.
Orange citrus twist – Substitute part of the lemon with orange zest and juice.
Olive oil version – Replace butter with mild olive oil for Mediterranean character.
Nut-free adaptation – Replace almond flour with additional polenta, adjusting moisture slightly.

Troubleshooting Common Issues

Cake too dense – Ensure eggs are whipped properly and avoid overmixing.
Dry texture – Check baking time and measure polenta accurately.
Compote too thin – Simmer longer until naturally thickened.
Cake sticking to pan – Use parchment lining and proper greasing.

Why This Recipe Works

The success of this cake lies in the structural balance between polenta’s gentle graininess and almond flour’s moisture-rich fat content. Eggs provide aeration and binding, while citrus acidity, acidity, and sweetness create flavor contrast that keeps the dessert lively rather than heavy. The blueberry compote introduces juicy texture and natural pectin thickening, completing a harmonious dessert with moderate calories for a satisfying yet not overly indulgent treat.

Final Thoughts

Lemon Polenta Cake is a timeless example of simple ingredients transformed into an elegant, flavor-forward dessert. Its gluten-free foundation, bright citrus notes, and adaptable fruit topping make it suitable for many occasions and dietary needs. Whether served plainly, with compote, or alongside a light cream, this cake offers a refined sweetness that feels both comforting and refreshingly light.