Easy Lemon Polenta Cake recipe for a delicious, elegant, gluten-free dessert. It is simple and refined, the perfect way to end a meal.
This flourless cake is made with cornmeal and almond flour. Topped with a sweet and tart lemon syrup and a dusting of icing sugar. By far the best polenta cake we have ever eaten.
An Italian-inspired polenta dessert recipe bursting with lots of lemon flavour. Great for afternoon tea or special occasion dessert.
I love lemon desserts, especially lemon curd. Tangy with a bit of sweetness. Great for pies, tarts, muffins, and lemon curd parfaits. Did you know it also is the perfect filling for making easy lemon tarts?
Lemon desserts are always a sure sign of spring. Perfect for Easter celebrations. My Ukrainian Cheesecake has a nice hit of lemon zest. It is also known as Ukrainian Easter sweet cheese or Syrnyk.
This Italian cornmeal cake is moist and flavourful. You will never believe how easy it is to bake with polenta. It has quickly become our favourite gluten-free lemon cake recipe.
Cornmeal was something I have loved since childhood. I would often just boil some up and eat it with sour cream. I know that may sound weird, but perhaps that is the Ukrainian in me. It was all about the savoury polenta dishes. Have you tried shrimp and grits?
I had never tried a sweet polenta dessert recipe until I made this lemon cornmeal cake. In fact, I didn’t even know you could use polenta in cakes.
Both my husband and I rate lemon meringue pie at the top of our dessert list. Since making this cake, it seems like this is a very, very close second.
Lemon Cornmeal Cake Ingredients
- butter
- polenta (ground cornmeal)
- superfine sugar (see recipe tip)
- almond flour (ground almonds)
- baking powder
- eggs
- lemon zest
- lemon juice
- icing sugar
Baking Polenta Cake
Simple and elegant, rustic yet classy. Full instructions are in the recipe card. This recipe was adapted from Nigella Lawson’s polenta cake recipe.
- Heat the oven and grease a round cake pan. I used a springform pan.
- Juice the lemons. I like using a citrus reamer.
- Zest the lemons. A microplane works best.
- Combine the almonds, cornmeal, and baking powder.
- Combine the butter and sugar.
- Alternate the dry mixture with the wet mixture, adding the eggs as you go.
- Place batter in baking pan.
- Bake.
- Top warm cake with lemon syrup.
Once cooled, remove the cake from the pan. Slice and enjoy. I added some icing sugar and sliced strawberries as a garnish, but honestly, this cake works perfectly as a stand-alone dessert.
Suggestions / Recipe Tips
Be sure to use ground cornmeal for this recipe. Coarse cornmeal will produce a gritty texture in the cake.
This recipe calls for caster sugar. In North America, we don’t have caster sugar, but what we do have is superfine sugar.
If you have ever bought this before, you know how expensive it is for a small amount. Did you know you can make it at home? Yup, all you have to do is put regular granulated white sugar into your blender and turn it into caster sugar. So much cheaper than paying the high prices at the store for this baking ingredient.
You can also do the same process for the ground almonds to make almond flour. Your blender is so useful when it comes to ingredients like this.
Of course, if you don’t have a blender, you can buy ground almonds and superfine sugar at any grocery store or Bulk Barn if you have one near you.
Store leftover cake in a cake container, or place it in a container that you can seal to prevent it from drying out. It will last about 4-5 days. You can also freeze it for longer storage. Be sure to wrap it well in plastic wrap.
Is Cornmeal The Same As Polenta?
- There can be some confusion about what polenta is. I grew up only knowing it as ground cornmeal.
- The truth is, that polenta is a dish made of boiled cornmeal. In the south, it can be referred to as grits.
- It can be found in several varieties like coarse, fine, and instant. Located in the baking section or rice section.
- There is even a pre-cooked version. This can be found in a tube shape in the refrigerated section of the grocery store near the olives, dips, and specialty cheeses.
- Besides the boiled version, you can serve it grilled or baked in both savory and sweet recipes. Polenta fries are always a hit.
- Polenta is cooked in salted water, similar to oatmeal and rice.
- It is a gluten-free grain.
Need a few more lemon-inspired recipes to try? I have the perfect no-churn Easter ice cream recipe. The kids are going to love it.
Once the hot summer days start to roll around, these lemon tea popsicles are sure to please. Adults love these fruit-filled treats.
Since you will love this easy-to-make cake, give this classic coffee cake recipe a try too. A great cinnamon breakfast cake.
Lemon Polenta Cake
Ingredients
For the Cake:
- 1 cup butter (softened)
- 1 cup superfine sugar
- 1 ¾ cups ground almonds
- ¾ cup fine cornmeal polenta
- 1 ½ teaspoons baking powder
- 3 eggs
- 1 ½ tablespoons lemon zest
For the Syrup:
- ½ cup lemon juice
- ¾ cup icing sugar
Instructions
- Preheat oven to 350º F.
- Line base of a 9-inch springform pan with parchment paper and grease sides with butter.
- Combine almonds, cornmeal and baking powder in a bowl and set aside.
- In another bowl beat butter and superfine sugar until pale (I used a hand mixer).
- To the butter/sugar mixture add some of the almond/cornmeal mixture, followed by 1 egg, and continue to beat.
- Alternately add the almond/cornmeal mixture followed by an egg until it is all incorporated, beating the whole time.
- Beat in the lemon zest.
- Scrape batter into prepared pan and bake for 40 minutes.
- Test using a cake tester, the cake will be done, but might seem a bit “wobbly”, the cake should be shrinking away from the side of the pan.
- Remove and set on a wire rack (leave the cake in the pan).
- Make your simple syrup by combining the lemon juice and icing sugar in a small saucepan.
- Bring to a boil and cook until all the sugar is dissolved.
- Prick the top of the cake all over with a cake tester.
- Pour the warm syrup over the cake.
- Let cool completely before removing from tin.
- Slice, and if desired garnish with powdered icing sugar and berries.
Arlene Mobley
Lemon desserts are the best. It is one of my favorite dessert flavors this time of year.
Gloria | Homemade & Yummy
I know…it certainly is a delicious way to ring in SPRING!
Julie Menghini
I’ve never had polenta cake but this one looks so moist and delicious. I’ve make a cheesy polenta and I can’t wait to try this recipe., lemon is one of my very favorites. The hubby usually asked for Lemon Meringue Pie for his birthday. My Italian Father-In-Law is going to love this cake!
Gloria | Homemade & Yummy
Well my grandson has asked for lemon pie this year. Makes me happy!!
Daniela
Oooh! This lemon polenta cake is like Spring on a plate! And I love that is gluten-free! Just perfect for an Easter celebration or even for Mother’s Day brunch. I can’t wait to make it!
Gloria | Homemade & Yummy
YES this would for sure be awesome for Mother’s Day brunch. ENJOY!
Sophie
Love the vibrant color of this cake. Never thought polenta can be used in sweet cakes too. Thank you for sharing
Gloria | Homemade & Yummy
It sure can…hope you give this recipe a try.
Debra
Um…where have all the sweet polenta recipes been hiding all my life? We love polenta, but have only tried it in savory recipes. I can’t wait to make this cake.
Gloria | Homemade & Yummy
I’m sure you will be impressed with a sweet polenta dish. ENJOY!
Veena Azmanov
This is super delicious and unique. Polenta sounds interesting too.
Gloria | Homemade & Yummy
Such an easy and delicious cake. The flavour is amazing!!
Jolina
This looks so delicious! I’ve always wanted to bake / cook with polenta but I’m never sure what to buy. At our local supermarket there’s polenta that’s packaged like a giant cheese string (?) – do you know what I mean?? Should I be looking for something that’s more similar to flour?
Gloria | Homemade & Yummy
The kind you are talking about is ALREADY COOKED. Look in the baking section….and look for cornmeal. That is what I used in this recipe. Get the coarse one and you will be good to go.
Stine Mari
That cake looks so moist and utterly delicious. I love a good lemon dessert. And I would also love to try that cornmeal + sour cream combo you ate as a child. It kind of reminds me of a mixture of two porridges we eat in Norway. Delicious.
Gloria | Homemade & Yummy
OMG I still to this day will cook some of that up and eat it. Hubby thinks I am weird…but oh well.
Edyta
I love lemon cake but this one takes a lemon cake to another level. Who would have thought that polenta would make such a difference 🙂
Gloria | Homemade & Yummy
I know right. The combination of it and almond meal really make a great cake.
Lisa | Garlic & Zest
Your lemon cake looks really moist and tender. The polenta must give it a wonderful texture and mouth feel. Love the idea of a lemon syrup, too, for deep flavor!
Gloria | Homemade & Yummy
The lemon syrup is so good…definitely makes the cake.
Katie
Shut the front door!!! This looks SO delicious and beautiful! I’ve never heard of lemon polenta cake before, and I’ve gotta try it!
Gloria | Homemade & Yummy
Give it a try. You will be surprised at how easy and delicious this recipe is.
Alina | Cooking Journey Blog
This lemon cake looks moist and delicious, great to hear that it is gluten-free, too!
Gloria | Homemade & Yummy
Always nice to have on hand for your gluten-free dinner guests.
michele h peterson
I love both polenta and lemon so this recipe is a winner!
Gloria | Homemade & Yummy
Yes it sure is. Hope you give it a try soon.
Amanda
Polenta as a dessert? Yes please! I have a serious love for savory polenta, and I can imagine how delicious a sweet cake version would be. With your lemon curd, this is the perfect spring dessert!
Gloria | Homemade & Yummy
HAHAH…yes a dollop of lemon curd on this would be fantastic.
Kelly Anthony
I learned so much reading this post. I didn’t realize that polenta cake is a great alternative for my gluten free friends. I also learned what caster sugar is and how to make it super cheap at home. Thanks for the tips!
Gloria | Homemade & Yummy
I am so glad you found the post interesting and helpful. Hope you follow me on social media so you won’t miss a recipe.