Now, Why This Recipe and What Makes It Special?

This loaf cake is everything I wanted from a gluten-free cake! A tender crumb, a bit of zest, and a flavor profile that feels bright without being too sugary or complicated. I love a good citrus moment, but I didn’t want it to scream “orange cake.” So I paired the zest with just the right amount of strawberry & vanilla extract and let that flavor duo carry the loaf. The almond flour gives it that moist, delicate bite, while the cornmeal adds this tiny bit of texture that makes it interesting in a very good way. And yes—this is a blender cake. Less mess, fewer bowls, more cake.

I also knew from the jump that I wanted a glaze, and not just any glaze—one that pulls the citrus forward and adds a little sparkle. That powdered sugar-orange juice glaze, topped with crushed dried strawberries, does exactly that. It finishes the loaf without overwhelming it, and honestly, it makes it look way more put-together than it is. This cake is simple in process, but it bakes up like something special. Just don't skip the finishing touches—they matter here.

Lessons Learned

When I first made this cake, I used regular cornmeal and instantly regretted it. The flavor was fine, but the texture leaned way too gritty. The second time, I used finely ground cornmeal, and that changed everything. The crumb was soft and consistent, the texture even, and it blended beautifully with the almond flour. So now that’s locked in—fine cornmeal only.

Same with the flavor balance. I initially used only strawberry extract, and while it was nice, it leaned a little artificial. Now I split the difference: half strawberry, half vanilla. That softened the strawberry just enough and made everything taste more intentional. The dried strawberries are mixed into the loaf (but only halfway through pouring the batter, so they stay suspended), and the glaze goes on after the cake has cooled, because yes—I learned that the hard way once. The updates I made weren’t random. They were intentional and made this recipe what it is now.

How to Make It Your Own

This cake is flexible, but it works because I already made the right swaps. It’s not a blank slate, but you could easily lean it more citrus-heavy by swapping in lemon zest or grapefruit. If strawberry isn’t your thing, go for dried cherries or cranberries—they’ll give you the same chew and color pop without straying too far from the structure. I’ve thought about throwing in a handful of chopped pistachios or even a few poppy seeds if I wanted to go in a brunchier direction.

It’s also adaptable in format. I’ve tested it as a loaf, but the batter would absolutely work in a muffin tin if you wanted something grab-and-go (just reduce the bake time). You don’t need gums, blends, or special flour mixes—almond flour, fine cornmeal, and cornstarch do all the work. And if you’re using a blender? You’re already winning.

Pro Tip:
Use finely ground cornmeal—seriously. The difference it makes can’t be overstated. Anything coarse will make the texture uneven, and it completely takes away from the soft, plush bite you want in a cake like this. I used medium-grind once and immediately knew it was a one-time thing. Finely ground cornmeal is now the default for this recipe. If it’s not fine enough out of the bag, blitz it in a food processor or blender.

Summary Notes:

This cake came together from instinct, trial, and a very honest first bake. I learned what needed changing, made those changes, and now it’s solid. The strawberry citrus combo is balanced, the texture is everything a gluten-free loaf cake should be—soft but not fragile—and the glaze brings it all home. It’s bright without being loud, sweet without being sticky, and totally doable with ingredients you likely have.

So yes, I’ve made the changes for you. You’re getting the good version, the one that already went through its awkward phase and came out cuter on the other side. This isn’t me giving you a base recipe and saying “feel free to tweak”—I already did the tweaking. Now all you have to do is make it—and if you do, let us know what you think or changed in the comments below.