Lemon Polenta Cake
A moist, zesty, and gluten-free style cake featuring a unique texture from fine-ground polenta and bright citrus notes.
45 min
Cook time
8
Servings
Medium
Difficulty
~510
Calories
Nutrition (per serving)
510
Calories · kcal
8
Protein · g
40
Carbs · g
35
Fat · g
Ingredients
- unsalted butter (softened) — 200g
- caster sugar — 200g
- ground almonds — 200g
- fine polenta — 100g
- baking powder — 1.5 tsp
- large eggs — 3
- lemon zest and juice — 2 large lemons
Method
- 1
Preheat your oven to 160C fan/180C conventional and grease and line your cake tin with baking parchment.
- 2
Cream the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy.
- 3
Add the eggs one at a time, whisking well after each addition to prevent curdling.
- 4
Fold in the ground almonds, fine polenta, baking powder, and the zest of both lemons using a large metal spoon.
- 5
Pour the mixture into the prepared tin and smooth the top with a spatula.
- 6
Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
- 7
While the cake is hot, prick the surface all over with a skewer and pour over the fresh lemon juice.
- 8
Allow the cake to cool completely in the tin before removing and serving.
Allergens to check
Dairy, Eggs, Nuts
Why this works
The combination of ground almonds and polenta creates a dense, moist crumb that holds the lemon syrup beautifully, offering a perfect balance between sweet, nutty, and sharp citrus flavours.
Equipment
20cm round cake tin, electric hand whisk, mixing bowl, baking parchment
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