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Lemon Polenta Cake

Lemon Polenta Cake Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 1 cup fine polenta
  • 1 cup ground almonds
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • 1 tsp baking powder
  • ¼ tsp salt
  • For the syrup:
  • ¼ cup fresh lemon juice
  • ¼ cup granulated sugar

Method
 

  1. Beat the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, then mix in lemon zest and lemon juice.
  2. Whisk together polenta, almonds, baking powder, and salt. Fold into the butter mixture until just combined.
  3. Preheat oven to 350°F. Butter an 8-inch round pan and line with parchment. Spread batter in the pan and bake 40 to 45 minutes until golden and a toothpick comes out clean.
  4. Warm lemon juice and sugar for the syrup until dissolved. Poke holes in the hot cake and pour syrup over the top. Cool completely in the pan, then turn out and serve.

Notes

Let the cake cool fully before turning it out, or the crumb can break. For the cleanest slices, use a serrated knife.