Description
A light and flavorful gluten-free Pistachio Lemon Polenta Cake with a tender crumb, bright lemon zest, and nutty pistachios—perfect for any occasion.
Ingredients
Scale
- 1 cup (100g) ground pistachios
- 3/4 cup (120g) fine cornmeal or polenta
- 1/2 cup (60g) almond flour
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) plain yogurt
- 1/3 cup (80ml) olive oil or neutral oil
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon gluten-free baking powder
- Pinch of salt
- Optional: powdered sugar and crushed pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the base with parchment paper.
- In a large bowl, whisk eggs and sugar until pale and slightly thickened.
- Add yogurt, olive oil, lemon zest, and lemon juice to the egg mixture and stir to combine.
- In a separate bowl, whisk together ground pistachios, cornmeal, almond flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally dust with powdered sugar and sprinkle crushed pistachios before serving.
Notes
- Do not overmix the batter to avoid a dense cake.
- Allow cake to cool completely before slicing to prevent crumbling.
- Lightly toast ground pistachios beforehand to enhance their flavor.
- Use organic lemons for a more vibrant zest flavor.
- Store cake in an airtight container at room temperature for 2-3 days, or refrigerate in humid climates.
- Freeze wrapped tightly for up to 3 months; thaw overnight in fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Pistachio Lemon Polenta Cake, Gluten-Free Cake, Lemon Polenta Cake, Nutty Gluten-Free Dessert, Polenta Cake with Pistachios