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XS & Zesty: Lemon Polenta Almond Pound Cakes

Makes six 6x2½-inch loaves or two 9x5-inch loaves5½ cups almond flour2 cups polenta or cornmeal½ cup brown rice flour2 teaspoons baking powder1 pound unsalted butter, softened (2 cups or 16 ounces butter)2 cups sugarZest of 2 lemons, gratedJuice of 1 lemon1 teaspoon vanilla extract6 eggs {pinterest_rich_pins_images} XS & Zesty: Lemon Polenta Almond Pound Cakes {/pinterest_rich_pins_images}

XS & Zesty: Lemon Polenta Almond Pound Cakes

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    Lemon Polenta Pound Cakes
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    Beat the butter and sugar until light and fluffy
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    Loaf pans filled with dough

Text, photos and food cooked by Michal Martinek

Mar 9, 2016

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Lemon Polenta Pound Cakes

It is called a pound cake because, back in the day, it was made with one pound each of butter, sugar, flour and eggs. This variation, adapted from the Rose Bakery cookbook, is updated for our gluten-free times, but it uses similar amounts of the original ingredients and tastes delicious. Almond flour makes it moist, polenta gives it a nice color, and lemon adds a pleasant taste.

Baking the cakes in small loaf pans is genius; they look chic that way and make great gifts. Plus, you get more of the crust in a bite. If you have only the regular, bigger loaf pan size, those can be used as well, but the baking time will be about 20 minutes longer. 


  1. Makes six 6x2½-inch loaves or two 9x5-inch loaves
  2. 5½ cups almond flour
  3. 2 cups polenta or cornmeal
  4. ½ cup brown rice flour
  5. 2 teaspoons baking powder
  6. 1 pound unsalted butter, softened (2 cups or 16 ounces butter)
  7. 2 cups sugar
  8. Zest of 2 lemons, grated
  9. Juice of 1 lemon
  10. 1 teaspoon vanilla extract
  11. 6 eggs


Preheat the oven to 325 degrees. Grease six (6) 6x2½-inch loaf pans with butter, or spray with vegetable spray.


Mix the almond flour, polenta, rice flour, and baking powder in a large bowl.


Place the butter and sugar in a large bowl and beat at high speed with an electric mixer, until light and fluffy, about 6–8 minutes. Continue mixing on low speed, and beat in the lemon zest, lemon juice and vanilla extract. Beat in the eggs, one at a time.


Fold the dry ingredients into the egg mixture with a wooden spoon, and stir until no flour is visible.


Spoon the batter into the 6 loaf pans, distributing it evenly between them. Place the pans side by side on a rimmed baking sheet, and bake in the oven for 45¬¬–55 minutes, or until a cake tester inserted in the middle of the cake comes out clean. (If the cake isn’t done yet, check again in 5 minutes and test again.)


Remove the cakes from the oven and set on a cooling rack for 8–10 minutes. When cool enough to handle, flip the pan over to release the cake. Let cool completely on the cooling rack before slicing.


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