Lemon Almond Polenta Tea Cakes

These gluten-free Lemon Almond Polenta Tea Cakes are delightfully light, spongy mini cakes that are perfect for tea time or dessert!

If you're looking for a foolproof gluten-free polenta cake, I have you covered! These dainty little tea cakes are the perfect quick bake, ready in just 25 minutes. Lightly flavored with lemon and topped with a delectable glaze, these mini cakes make for the best coffee companion, after-school snack, or light dessert.

Why Use Almond Meal?

Almond meal gives the cakes a mild nutty flavor and keeps them nicely moist.  Its really easy to make at home, just grind up some almonds in your grinder/ food processor until finely powdered.  

Polenta in Tea Cakes

Polenta ( also known as cornmeal) is a fantastic addition to the baked goodies for giving them texture and crunch.  Both of these flours are gluten-free, making these cakes really light, refreshing with a tender crumb.  Lemon just makes them zingy and bright.  And those glistening ruby red pomegranate seeds are the crowning glory of these babies!!

You May Also Enjoy:

• Lemon Pound Cake
• Lemon Poppyseed Cupcakes
• Lemon Panna Cotta
• Lemon Poppyseed Donuts

Half the joy of baking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these easy madeleine recipes as much as we do!

📖 Recipe

Print Recipe

Lemon Almond Polenta Tea Cakes

These gluten-free Lemon Almond Polenta Tea Cakes are delightfully light, spongy mini cakes that are perfect for tea time or dessert!

Cook Time25 mins

Total Time25 mins

Servings: 5 people

Calories:

Author: Natasha Minocha

Ingredients

Cakes

• 125 gms Polenta
• 115 gms Almond meal
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup Coconut oil
• 3 eggs
• 110 gms sugar
• 1 tsp vanilla extract
• 4 Lemons, zested and juiced

Lemon Glaze

• 1/3 cup icing sugar
• 1 Juice from 1 lemon

Instructions

• Grease and flour a 7″ pan or mini bundt / loaf pans. Pre heat oven to 180 C.
• Combine polenta, almond meal, baking powder, lemon zest and salt in a small bowl. Beat the eggs and sugar together in a large bowl till double in volume. Slowly pour in the oil and vanilla. Mix well. Whisk in the dry ingredients until evenly combined and then add in the lemon juice.
• Pour into the prepared pans and bake for 25 – 30 minutes or until a toothpick inserted in the center comes out clean.
• Let these cool for a few minutes in the cake pan. Turn out on a cooling rack and let cool completely.
• Meanwhile, make the glaze by combining icing sugar and lemon juice. We are looking at a thick pouring consistency. Spoon it over the cakes.
• Top with some more lemon zest and pomegranate seeds or even some slivered pistachios.