This refreshing, gluten-free cake is like a burst of sunshine. It's not too sweet and it has an unexpected twist of lemon pepper as the seasoning.


  • For cake:

  • 3/4 cup unsalted butter, softened
  • 4 Tbsp. coconut oil
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • Zest and juice of 1 large orange and 1 lemon
  • 3 cups almond flour
  • 1/4 cup cornstarch
  • 1 cup fine polenta*
  • 1 tsp. baking powder
  • 1 Tbsp. Pyramid Peak Lemon Pepper
  • 1/2 tsp. Ground Cardamom Seeds
  • 1/2 tsp. Ground Grenada Nutmeg
  • For citrus sauce:

  • 1 lemon
  • 1 large orange
  • 1 large grapefruit
  • 1 1/2 cups water
  • 4 Tbsp. honey
  • 3 whole Ceylon cloves
  • 2 whole star anise
  • 1/4 tsp. Pyramid Peak Lemon Pepper


*We found the texture of quick-cooking polenta works best. If using course or traditional polenta, pulse 1/2 cup in a food processor for finer grind.


For cake: Preheat oven to 350 degrees. Butter all sides of a 9-inch springform pan and line the bottom with parchment paper. Beat butter, coconut oil and sugar in an electric mixer until fluffy. Add the following one at a time, making sure each ingredient is incorporated before moving to the next: eggs, zest and juice of orange and lemon, and almond flour. Combine the rest of the dry ingredients together in a separate bowl. Add one third of the dry ingredients to the wet and mix until completely incorporated; repeat with remaining two thirds until combined. Transfer batter to prepared pan, cover with foil and bake for 50 min. Remove foil, lower heat to 325 degrees and bake for another 35 min. or until a toothpick inserted in the center of the cake comes out clean. Cake should be firm but light in the middle with a darker color near the edge. Let cool completely before removing from pan.

For citrus sauce: Zest lemon and orange into a medium saucepan. Segment lemon, orange and grapefruit and add to saucepan. Add remaining ingredients bring to a simmer over medium-low heat for 30 min., stirring occasionally. Citrus pieces should still be visible and water should reduce by a little more than half.

Serving Suggestions

Spread the citrus sauce over the top of the cake right before serving or spoon over individual pieces of the cake. Great with homemade whipped cream or a dollop of plain Greek yogurt.


6 to 8 servings

Thanks To

Jazmine Ortiz, Savory Spice Test Kitchen Intern

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Savory Spice Shop Ingredients
Pyramid Peak Lemon Pepper 1 oz bag $3.35
Cardamom, Ground Inner Seeds 1 oz bag $5.45
Nutmeg, Grenada, Ground 1/2 oz bag $2.50
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