How to Store and Serve GAIL's Lemon Olive Oil & Polenta Cake

By Baker's Seasonal Menu | Published: 2026-10-26

Category: How-to Guides

Learn the best way to keep GAIL's Lemon Olive Oil & Polenta Cake fresh and how to serve it for maximum flavor and texture.

Quick Answer

To keep GAIL's Lemon Olive Oil & Polenta Cake at its best, store it in an airtight container at room temperature for up to three days, and serve it at room temperature with a light dusting of powdered sugar or a dollop of crème fraîche.

Why Room Temperature Works Best

This cake is flourless and rich with olive oil, which means it stays moist at room temperature. Refrigeration can dry out the crumb and mute the delicate lemon flavor, so unless you need to keep it longer, avoid the fridge.

The Trade-Off: Longer Storage vs. Freshness

If you need to keep the cake for more than three days, freezing is a better option than refrigerating. Wrap it tightly in plastic wrap and foil before freezing to protect the texture and flavor.

Steps to Store and Serve GAIL's Lemon Olive Oil & Polenta Cake

Cool completely before storing: Let the cake cool to room temperature on a wire rack before wrapping. Storing a warm cake traps steam and makes the top soggy. Check that the cake is cool to the touch before wrapping.
Wrap in plastic wrap or place in an airtight container: Wrap the cake tightly in plastic wrap or place it in an airtight container. This prevents it from drying out and absorbing other fridge odors. If you plan to serve within 3 days, keep it at room temperature; for longer storage, freeze it wrapped in an extra layer of foil. For freezing, label the package with the date before placing in the freezer.
Bring to room temperature before serving: Remove the cake from the fridge or freezer and let it sit at room temperature for about 30 minutes (if refrigerated) or 1-2 hours (if frozen). Serving it cold dulls the lemon and olive oil flavors. Test the center with your finger; it should feel cool but not cold.
Slice with a serrated knife: Use a serrated knife to cut clean slices without crushing the tender crumb. Wipe the blade between cuts for neat pieces. A clean cut helps the cake look as good as it tastes.
Serve with a simple accompaniment: Serve the cake as is, or add a light dusting of powdered sugar, a spoonful of crème fraîche, or a few fresh berries. These complement the tart lemon and olive oil notes without overpowering them. Avoid heavy sauces that can mask the cake's delicate flavor.

About This Cake

Lemon, Olive Oil & Polenta Cake: This flourless cake is made with lemon, poppy seed, polenta and olive oil from Citizens of Soil, drenched in a tart lemon syrup and finished with olive oil icing. The syrup and icing help keep the cake moist, but proper storage is still key to preserving that texture.
Lemon, Olive Oil & Polenta Cake