Made with almond flour & cornmeal, this is a naturally gluten-free cake!

Gluten Free Lemon Olive Oil Polenta Cake Recipe

Dry Ingredients

2 cups Bob’s Red Mill  Almond Flour  ¾ cup Bob’s Red Mill Cornmeal  1 ½ teaspoons baking powder   ½ teaspoon salt

½ cup confectioner’s sugar 1 tablespoon lemon juice

Lemon Glaze

Wet Ingredients

3 large eggs  ⅓ cup milk  ⅓ cup extra virgin olive oil  ¾ cup sugar  Zest of 1 lemon  ¼ cup fresh lemon juice  1 teaspoon vanilla extract  1 teaspoon almond extract

Mix Dry Ingredients

In a bowl, whisk together almond flour, cornmeal, baking powder, and salt.

Mix Wet Ingredients

In a separate bowl, whisk together eggs, milk, olive oil, sugar, lemon zest, lemon juice, vanilla extract, and almond extract.

Combine The Ingredients

Stir the wet ingredients into the dry ingredients, then transfer the batter to a greased and lined 9-inch springform pan.

Bake The Cake

Bake for 35 minutes, or until a toothpick inserted comes out clean. Transfer to a wire rack to let the cake cool at room temperature.

Lemon Glaze

Drizzle with a two-ingredient lemon glaze (made with just lemon juice and powdered sugar), giving it added sweetness and a nice crunch on top.

Baked Lemon Slices

I love to garnish this olive oil cake with caramelized baked lemon slices. Just slice your fresh lemon and place it on a sheet pan with parchment paper to bake.