A bright, citrusy dessert with a sophisticated crumb.

TYPE DESSERT
SERVES 6-8
DIFFICULTY EASY
PREP TIME 20 MINUTES
COOK TIME 45 MINUTES

Ingredients

 

  • 2 cups (200g) almond flour
  • ½ cup (80g) fine polenta (cornmeal)
  • 1 ½ tsp baking powder
  • Salt
  • 1 cup (225g) unsalted butter (softened)
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • zest of 2 large lemons
  • 2 tbsp fresh lemon juice
  • 1 lemon (thinly sliced into rounds)
  • ¼ cup flaked almonds
  • powdered sugar for dusting

 

Directions

  1. Preheat your oven to 325°F (160°C). Lightly grease your All-Clad Stainless 13x9 Rectangle Pan. Line the bottom with parchment paper, leaving a slight overhang on the sides for easy lifting.

  2. In a large bowl (or stand mixer), beat the softened butter and sugar together for about 3–5 minutes until the mixture is pale and fluffy. This aeration is key for a light polenta cake.

  3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice. Don't worry if the mixture looks slightly curdled at this stage; it will come together once the dry ingredients are added.

  4. Gently fold in the almond flour, polenta, baking powder, and salt. Use a spatula to ensure everything is combined without over-mixing, which keeps the cake tender.

  5. Spread the batter evenly into your All-Clad pan. Arrange the thin lemon slices on top and sprinkle generously with the flaked almonds.

  6. Allow the cake to cool in the pan for 15 minutes. Dust with a snow-like layer of powdered sugar. Serve directly from the pan for that rustic-meets-refined "Kitchen Icon" look.

RECIPE BY THE ALL-CLAD KITCHEN