Filed Under: cake recipe, gluten free cake, Lemon cake, polenta

Lemon Polenta Cake

An Italian Delight

May 2nd, 2017

Excerpted from LOLA's: A Cake Journey Around the World, published by Ryland Peters & Small

One of the many benefits of lemons are its vitamins. If you can add them to a dessert, like this delightful cake, the benefits will only be higher. After all, dessert is a great treat... right?
  • 200 g (1 3/4) sticks butter, softened
  • 200 g (1 cup) golden caster/granulated sugar
  • 200 g (2 cups) ground almonds
  • 100 g (2/3 cup) polenta or fine cornmeal
  • 1 1/2 teaspoons baking powder
  • 3 eggs
  • Grated zest of 3 unwaxed lemons
  • 23-cm/9-inch round loose-bottom or springform cake pan, greased and base-lined with baking parchment
  • Freshly squeezed juice of 2 lemons
  • 125 g (3/4 cup) plus 2 tablespoons sifted icing/confectioners’ sugar
  1. Preheat the oven to 180°C (350°F) Gas 4.

  2. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use a wooden spoon and large mixing bowl) and beat until pale and fluffy.

  3. Mix together the almonds, polenta or fine cornmeal and baking powder, then beat some of this into the butter and sugar mixture, followed by 1 egg.

  4. Continue adding the remaining dry ingredients and eggs in this way, beating after each addition. Finally, beat in the lemon zest.

  5. Spoon the mixture into the prepared cake pan and bake in the preheated oven for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and allow to cool in the pan.

  6. Meanwhile, make the syrup by heating the lemon juice and icing/confectioners’ sugar together in a small pan. Once the sugar has dissolved into the juice, remove from the heat and set aside.

  7. Prick the top of the cake all over with a cocktail stick/toothpick and pour the warm syrup over the cake. Allow to cool before removing it from the pan and serving.

Lemon Polenta Cake
Steve Painter

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