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Delicious Gluten-Free Lemon Drizzle Cake with Almond Polenta Base

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A bright, tangy gluten-free lemon drizzle cake featuring a nutty almond polenta base that delivers a moist, crumbly texture and fresh citrus flavor.

Ingredients

Scale
  • 1 ½ cups almond polenta (fine-ground is best for a tender crumb)
  • ¾ cup gluten-free all-purpose flour
  • 1 tsp gluten-free baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup unsalted butter, melted and slightly cooled (or dairy-free butter for vegan)
  • ¾ cup plain Greek yogurt (or coconut yogurt for dairy-free)
  • Zest of 2 large lemons (about 2 tbsp)
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • ½ cup powdered sugar, sifted (for lemon drizzle)
  • 3 tbsp fresh lemon juice (for lemon drizzle)
  • Optional: a pinch of lemon zest for extra zing (for lemon drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, covering the sides.
  2. In a medium bowl, whisk together almond polenta, gluten-free flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk sugar and eggs until pale and slightly fluffy, about 2-3 minutes.
  4. Add melted butter, yogurt, lemon zest, lemon juice, and vanilla extract to the egg mixture and mix gently until combined.
  5. Fold the dry ingredients into the wet mixture carefully using a spatula until no flour streaks remain; batter should be thick but pourable.
  6. Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
  7. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs; top should be golden and spring back when pressed.
  8. While baking, whisk powdered sugar and lemon juice in a small bowl until smooth; adjust lemon juice for desired glaze consistency.
  9. Let cake cool in pan for 10 minutes. Poke holes all over the top with a skewer or fork and slowly pour lemon drizzle over, allowing it to soak in.
  10. Transfer cake to a wire rack and cool completely before serving.

Notes

Use room temperature eggs for a lighter batter. Be gentle when folding dry ingredients to avoid a tough texture. Poking holes before pouring drizzle helps it soak in and keeps the cake moist. Fresh lemon zest adds vibrant flavor. Almond polenta can be substituted with fine almond flour or cornmeal for nut-free option. Vegan adaptation uses flax eggs, coconut yogurt, and dairy-free butter with slightly longer baking time.

Nutrition

Keywords: gluten-free, lemon drizzle cake, almond polenta, lemon cake, dairy-free option, vegan option, easy cake recipe, gluten-free dessert

Find it online: https://sunnysavory.com/delicious-gluten-free-lemon-drizzle-cake-easy-almond-polenta-recipe/