• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
From Scratch Fast | Recipes from scratch for busy cooks! logo
  • Recipes
    • Recipe Index
    • Main Dishes
    • Breakfasts
    • Appetizers
    • Soups
    • Salads
    • Side Dishes
    • Desserts
    • Drinks
    • Web Stories
  • Classes
  • Videos
  • Books
  • About Nicki
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Classes
  • Videos
  • Books
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipe Index > Desserts > Gluten Free Lemon Olive Oil Polenta Cake (EASY!!)

    Gluten Free Lemon Olive Oil Polenta Cake (EASY!!)

    Published: Mar 18, 2021 · Modified: Feb 18, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A slice of lemon olive oil cake on a plate with a dollop of whipped cream.
    A slice of lemon olive oil cake on a plate with a dollop of whipped cream.

    This easy lemon olive oil cake is one of those desserts that makes people happy (if cakes had emotions, this one would be all smiles). It’s a FOOLPROOF polenta cake with a bright lemon flavor that’s perfect for any occasion—from the holidays, to afternoon snacks, to weekend brunches. The simple tea cake gets a triple dose of lemon flavor from lemon zest, lemon juice and a 2-ingredient lemon glaze (oh swoon). Don't miss the step-by-step VIDEO below.

    A slice of glazed lemon olive oil cake on a plate, topped with a caramelized lemon slice.

    Thank you to Bob’s Red Mill for sponsoring this post! I was compensated for this post, but all opinions and recipes are mine alone. Thank you to all of the companies who help keep From Scratch Fast cooking!

    Lemon olive oil cake

    I love baking with olive oil, which gives this cake an ultra moist texture. You can use any extra virgin olive oil you have on hand, but just be sure it’s fresh (it should smell fruity, not musty). 

    Gluten free lemon olive oil cake on a platter, garnished with baked lemon slices.

    Gluten free lemon almond cake

    The cake is made with just Bob’s Red Mill Super-Fine Almond Flour and Bob’s Red Mill Medium Grind Cornmeal, making it naturally gluten free. The almond flour gives the cake a supple texture, while the cornmeal provides a subtle crunch and a beautiful golden yellow color.

    A bag of Bob's Red Mill Super-Fine Almond Flour and a bag of Bob's Red Mill Medium Grind Cornmeal on a counter.

    I prefer using the medium grind cornmeal in this cake as opposed to coarsely ground cornmeal or polenta, as it lends a lovely crunch without being gritty.

    Dairy free polenta cake

    You can easily make this cake dairy free by using an unsweetened nut milk, soy milk or oat milk.

    All of the ingredients for the lemon olive oil polenta cake recipe arranged on a work surface.

    How do you make lemon olive oil cake?

    • In a bowl, whisk together almond flour, cornmeal, baking powder and salt.
    Process shot showing the dry ingredients for the polenta cake in a bowl.
    • In a separate bowl, whisk together eggs, milk, extra virgin olive oil, sugar, lemon zest, lemon juice, vanilla extract and almond extract.
    Process shot showing the wet ingredients for the cake in a bowl.
    • Stir the wet ingredients into the dry ingredients, then transfer the batter to a greased and lined 9-inch springform pan.
    The lemon cake batter in a 9-inch springform pan.
    • Bake the cake until it's golden brown and a toothpick inserted in the center comes out clean (about 35-38 minutes). Let the cake cool for 10 minutes, then remove the springform sides. Cool the cake completely.
    The baked lemon olive oil polenta cake on a cooling rack.

    Easy lemon glaze

    The cooled cake is drizzled with a two ingredient lemon glaze (made with just lemon juice and powdered sugar), giving it a touch more sweetness and delicate crunch on top.

    Process shot showing the easy lemon glaze drizzling over the cake.
    A hand spreading the lemon glaze over the cake with an off-set spatula.

    Baked lemon slices

    I love to garnish this cake with caramelized baked lemon slices, but they’re completely optional! They're a cinch to make and can be baked at the same time as the cake.

    Baked lemon slices on a baking sheet.
    Hand placing a baked lemon slice on top of the cake.

    How do you serve lemon olive oil cake?

    This lemon olive oil cake is luscious enough to serve all on its own, but if you want to gussy things up you can add a dollop of unsweetened whipped cream or a scoop of vanilla ice cream.

    A slice of the olive oil cake on a plate with a dollop of whipped cream alongside.

    FAQs

    Can I make the polenta cake ahead?

    Yes! This lemon polenta cake can be stored at room temperature for up to 2 days (it gets even better with time). 

    What does olive oil do to a cake?

    Olive oil provides moisture and and a subtle fruity flavor.

    Is polenta cake gritty?

    No! This cake is made with Medium-Grind Cornmeal instead of coarsely ground cornmeal/polenta, which provides a sweet flavor and subtle crunch without being gritty. 

    The cake on a platter with a large wedge cut out.

    Tips for making this cake:

    • I prefer to use Bob's Red Mill Medium Grind Cornmeal instead of coarsely ground cornmeal or polenta in this cake. The medium grind cornmeal provides a sweet flavor and subtle crunch without being gritty. It also gives the cake a beautiful golden yellow color!
    • Bob's Red Mill Super-Fine Almond Flour gives the gluten free cake an ultra tender texture.
    • The cake is baked in a 9-inch springform pan. You can use a deep 9-inch cake pan instead, if you don't have one.
    • I love using an inexpensive kitchen scale when baking, which is easier than using measuring cups (with less dishes!) and also more accurate (especially when working with gluten free flours).
    • For a naturally sweetened lemon cake, you can use coconut sugar instead of cane sugar, but the cake will be dark in color.
    • For a dairy free cake, use unsweetened nut milk, soy milk or oat milk.
    • The glaze gives this cake a touch of added sweetness and crunch. It's a very thin layer of glaze (if you prefer more glaze, you can double the recipe).
    • Baked lemon slices are an easy (but optional) garnish, or you can try these candied lemon peels (from this lemon pie recipe) instead!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Close up of a forkful of lemon olive oil cake.

    For another variation, try this Orange Olive Oil Cake (pictured below)!

    Other gluten free desserts you might like:

    • Creamy Lemon Pie
    • Gluten Free Crepe Cake
    • Lemon Pudding Cakes
    • Easy Orange Cake Recipe
    • Healthy (Easy!) Carrot Cake with Maple Cream Cheese Frosting
    • No Bake Mascarpone Cheesecake
    • Easy Strawberry Galette

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    A slice of lemon olive oil cake on a plate with a fork.
    Print Recipe Pin Recipe

    Lemon Olive Oil Polenta Cake (Gluten Free!)

    This irresistible lemon olive oil cake is supremely tender with a slight crunch from cornmeal. It’s a FOOLPROOF tea cake with a bright lemon flavor that’s perfect for any occasion. The simple cake gets a triple dose of lemon flavor from lemon zest, lemon juice and a 2-ingredient lemon glaze (oh swoon). If you’d like, you can garnish the cake with baked lemon slices (see the recipe in the Notes below—they can be baked at the same time as the cake). The cake is so moist and tender that you don’t need anything with it, but if you want to gussy things up you can add a dollop of unsweetened whipped cream or a scoop of vanilla ice cream.
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American
    Keyword: gluten free lemon almond cake, lemon olive oil cake, lemon polenta cake
    Servings: 1 9-inch cake
    Author: Nicki Sizemore

    Equipment

    • 9-inch springform pan (or 9-inch cake pan)

    Ingredients

    • Cooking spray or olive oil, for pan

    Dry ingredients

    • 2 cups (220g) Bob’s Red Mill Super-Fine Almond Flour
    • ¾ cup (115g) Bob’s Red Mill Medium Grind Cornmeal
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine sea salt

    Wet ingredients

    • 3 large eggs
    • ⅓ cup milk
    • ⅓ cup extra virgin olive oil
    • ¾ cup (160g) organic cane sugar (or regular granulated sugar)
    • Zest of 1 medium lemon
    • ¼ cup fresh lemon juice (from about 1 ½ - 2 medium lemons)
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract

    Lemon Glaze (optional)

    • ½ cup (60g) confectioner’s sugar
    • 1 tablespoon lemon juice
    • Baked lemon slices for garnish (optional), see Notes below

    Instructions

    Prepare the pan

    • Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray a 9-inch springform pan with cooking spray (or brush it with olive oil). Line the bottom with a round of parchment paper, then spritz the parchment with cooking spray as well.

    Whisk the dry ingredients

    • In a large bowl, whisk together the Bob’s Red Mill Super-Fine Almond Flour, Bob’s Red Mill Medium Grind Cornmeal, baking powder and fine sea salt. Use your fingers to break up any clumps of almond flour.

    Whisk the wet ingredients

    • In a small bowl, whisk together the eggs, milk, olive oil, sugar, lemon zest, lemon juice, vanilla extract and almond extract. Pour the wet ingredients into the dry ingredients and whisk until smooth (the batter will be quite loose).

    Bake the cake

    • Scrape the batter into the prepared pan. Bake the cake on the center rack until it’s until golden brown, very lightly cracked on top, and a toothpick in the center comes out clean, about 35-38 minutes.
    • Transfer the cake to a rack and let it cool for 10 minutes. Run a thin knife (or small off-set spatula) along the edges then remove the springform sides. Let the cake cool completely.

    Glaze the cake (optional)

    • Carefully transfer the cake to a serving plate (it’s a fairly delicate cake, so take care—or just serve it on the springform base!). In a small bowl, whisk together the confectioner’s sugar and lemon juice until smooth. Scrape the glaze over the top of the cake, then spread it in an even layer (it will be a very thin layer of glaze). If you’d like, garnish the cake with baked lemon slices. Let the cake sit for 15 minutes (or up to 4 hours) to allow the glaze to harden before serving.

    Notes

    Do Ahead: The lemon cake can be covered with plastic wrap and stored at room temperature for up to 2 days (or you can refrigerate it, if you prefer). It gets even better with time! You can also freeze the cake for up to 2 months in an airtight container.
    Baked lemon slices (for garnish): Baked lemon slices are a pretty (but totally optional!) garnish. They can be baked at the same time as the cake. Cut 1 medium lemon into ¼-inch slices. Pop out and discard the seeds. Arrange the lemon slices on a parchment lined baking sheet in a single layer. Bake in a 350˚F (175˚C) oven on the bottom rack until the lemon slices are browned on the bottom, about 25-30 minutes. Flip the slices over and bake until browned on the other side (they should feel mostly dry to the touch), about 10-15 minutes longer.
    Tips:
    • I prefer to use Bob's Red Mill Medium Grind Cornmeal instead of coarsely ground cornmeal or polenta in this cake. The medium grind cornmeal provides a sweet flavor and subtle crunch without being gritty. It also gives the cake a beautiful golden yellow color!
    • Bob's Red Mill Super-Fine Almond Flour gives the gluten free cake an ultra tender texture.
    • The cake is baked in a 9-inch springform pan. You can use a deep 9-inch cake pan instead, if you don't have one.
    • I love using an inexpensive kitchen scale when baking, which is easier than using measuring cups (with less dishes!) and also more accurate (especially when working with gluten free flours).
    • For a naturally sweetened lemon cake, you can use coconut sugar instead of cane sugar, but the cake will be dark in color.
    • For a dairy free cake, use unsweetened nut milk, soy milk or oat milk.
    • The glaze gives this cake a touch of added sweetness and crunch. It's a very thin layer of glaze (if you prefer more glaze, you can double the recipe).
    • Baked lemon slices are an easy (but optional) garnish, or you can try these candied lemon peels (from this lemon pie recipe) instead!
    • For another variation, try this Orange Olive Oil Cake!

    More Desserts

    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)

    Reader Interactions

    Comments

    1. Eileen says

      May 12, 2022 at 10:55 am

      5 stars
      Made this on a whim because I had all the ingredients and brought it to work. My non gluten free coworker said it’s the best lemon dessert and best gluten free dessert he’s had. Will definitely be making it again! So easy to make too!

      Reply
      • Nicki Sizemore says

        May 12, 2022 at 11:56 am

        Thank you for your comment, and I'm so happy to hear this!

        Reply
    2. Donna says

      April 10, 2022 at 6:56 pm

      5 stars
      Easy and elegant! Thanks!

      Reply
      • Nicki Sizemore says

        April 11, 2022 at 9:30 am

        I'm so glad you enjoyed!

        Reply
    3. Charles Woodside says

      June 26, 2021 at 7:58 am

      Just made it again for a party my wife and I will be attending, perfect timing. I corrected 2 minor issues, finally found organic pure can sugar and I sifted the almond flour. The outward appearance is perfect. Thanks again...

      Reply
      • Deb says

        February 06, 2022 at 11:31 am

        5 stars
        I finally made this cake, my husband said it's the best lemon cake I ever made. How could it not be with olive oil in the mix. I had almond meal in my pantry, so it's a bit more rustic I guess. I'll try it with the fine almond flour next time. Thank you for this lovely recipe with only three eggs. I can't stand to see a cake recipe with six or more eggs.

        Reply
        • Nicki Sizemore says

          February 06, 2022 at 3:48 pm

          Hi Deb, I'm so glad you enjoyed the cake! (And stay tuned, because I have an orange version coming soon...!)

      • Roxanna Iverson says

        February 18, 2022 at 11:13 am

        I am not able to have corn or corn meal, Is there something you could substitute for it in this recipe?

        Reply
    4. Charles Woodside says

      June 23, 2021 at 7:13 pm

      5 stars
      The cake is amazing. The thought of Olive oil in a cake sounds strange but it is such a moist and delicious dessert. I am in love with it. This will be my go to cake for any party I am invited to. Thanks for the recipe. Two thumbs up...

      Reply
      • Nicki Sizemore says

        June 24, 2021 at 12:29 pm

        Hi Charles, I'm so happy to hear this! The olive oil really does keep the cake quite moist. Thank you for your comment!

        Reply
    5. Michelle says

      May 16, 2021 at 7:31 pm

      5 stars
      Thank you for this recipe! Just made it and served with an apricot jam glazed fruit salad. So moist and delicious. The corn meal provides texture. Followed recipe exactly except poked little holes in surface with toothpick before adding lemon glaze.

      Reply
      • Nicki Sizemore says

        May 17, 2021 at 9:10 am

        Hi Michelle, I'm so glad you liked the cake, and I love how you served it with the fruit salad. That sounds like a fantastic combination!

        Reply
    6. Jenny Spencer says

      March 22, 2021 at 9:44 pm

      5 stars
      Nicki, this cake is out of this world amazing!!!! It's such a perfect texture, taste - such a big hit! The lemon glaze really make it! And the baked lemons are beautiful! Such a delightful lemon taste and at the very end you taste the almond and it is DELICOUS!!!!

      I am so going to make this again!

      Thank you for creating this!

      Love,
      Raine 🙂

      Reply
      • Nicki Sizemore says

        March 23, 2021 at 9:22 am

        Hi Raine, I'm so happy to hear this! Thank you so much for your comment, and I hope you have a delicious start to spring!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search recipes

    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

    Latest Video

    Grain Free Granola (keto, paleo) #shorts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Articles & Press

    Copyright © 2022 From Scratch Fast