Description
A delightful dessert that combines the zesty flavor of lemon with earthy thyme, creating a unique and delicious gluten-free cake.
Ingredients
Scale
- 1 cup polenta (cornmeal)
- 1 cup water
- 1 cup milk
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a saucepan, bring 1 cup of water and 1 cup of milk to a gentle boil. Gradually whisk in the polenta, stirring constantly until it thickens. Remove from heat and let it cool slightly.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and thyme leaves.
- In another bowl, whisk together the baking powder and salt. Gradually add this mixture to the wet ingredients, then fold in the cooled polenta until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Garnish with additional fresh thyme leaves for a beautiful presentation.
- Slice the cake and serve it on a simple white plate to highlight its vibrant colors.
Notes
- For a dairy-free version, substitute the milk with almond milk or coconut milk and use vegan butter.
- To make it egg-free, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Lemon Thyme Polenta Cake, gluten-free cake, dessert recipe