Lemon, Almond, and Polenta Cake

Cooking Light
This gloriously gluten-free lemon-almond cake gets its unique texture from the addition of stone-ground cornmeal. The bright citrus glaze and toasted almond topping ensure that this one will be an instant favorite.
Serves 14 (serving size: 1 slice)

Ingredients

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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

Preparation

Hands-on: 12 Minutes
Total: 2 Hours, 32 Minutes

1. Preheat oven to 350°.

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 350° 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.

Created date

September 2014

Nutritional Information

Calories 276
Fat 12.4 g
Satfat 5.2 g
Monofat 4.9 g
Polyfat 1.5 g
Protein 4.6 g
Carbohydrate 38 g
Fiber 2.7 g
Cholesterol 58 mg
Iron 0.9 mg
Sodium 92 mg
Calcium 91 mg