Lemon & Rosemary Loaf Cake
Lemon & Rosemary Loaf Cake
Lemon & Rosemary Loaf Cake
This dairy-free, egg-free, and gluten-free lemon & rosemary loaf uses polenta, rice flour, and olive oil to create a tender crumb. Served with coconut yogurt and strawberries, it’s perfect for a light spring dessert or a thoughtful addition to any Sunday table.
Watch my video to follow along step-by-step.
Lemon & Rosemary Loaf Cake
Ingredients
(One standard loaf pan)
Dry:
¾ cup (90g) fine polenta or gluten-free cornmeal
¾ cup (90g) white rice flour
1 tbsp (8g) cornstarch
¾ cup (150g) granulated sugar
1 tsp baking soda
½ tsp fine sea salt
Zest of 2 unwaxed lemons
1 tsp dried rosemary, finely crushed (or 1 tbsp fresh)
Wet:
¾ cup (180ml) plant milk (almond, oat, or soy)
⅓ cup (80ml) fresh lemon juice
½ cup (120ml) extra virgin olive oil
1 tsp vanilla extract (optional)
1 tbsp apple cider vinegar or white wine vinegar
Topping:
1½ cups (250g) fresh strawberries, sliced
Coconut yogurt (unsweetened or lightly sweetened), for serving
Optional: lemon zest curls or rosemary tips, for garnish
Method
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment.
In a large bowl, whisk together polenta, white rice flour, cornstarch, sugar, baking soda, salt, lemon zest, and rosemary.
In a jug, combine the plant milk, lemon juice, olive oil, vanilla (if using), and vinegar. Let sit for 1 minute to curdle.
Pour the wet mixture into the dry and stir gently until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, until golden and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
To serve, slice the loaf and plate with a generous spoonful of coconut yogurt and fresh strawberries.
Garnish with lemon zest curls or rosemary tips if desired.
Best served fresh, but can be stored covered at room temperature for up to 2 days.
Notes
Ensure your polenta or cornmeal is labeled gluten-free to avoid cross-contamination.
Do not use semolina—it is made from wheat and contains gluten.
Crushing dried rosemary helps it integrate better and prevents tough bits in the finished loaf.
Coconut yogurt adds richness and acidity without needing cream or a sweet filling.
