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You are here: Home / Recipes / Vibrant Lemon Polenta Cake

Vibrant Lemon Polenta Cake

January 26, 2021 *Updated* April 5, 2022 / By: Gloria Duggan | Homemade & Yummy 185 Comments

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Recipe Jump

Vibrant Lemon Polenta Cake is a delicious, elegant, gluten-free dessert. 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.

A slice of Lemon Polenta Cake on a plate

I love lemon desserts, especially lemon curd. Tangy with a bit of sweetness. Perfect 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.

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This Italian cornmeal cake is moist and flavourful. You will never believe how easy it is to make. 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.

RECIPE and INSTRUCTIONS for the easy polenta lemon cake are at the bottom of the post.

Lemon almond cake on a cake stand.

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 Requires:

  • butter
  • polenta (cornmeal)
  • superfine sugar (see recipe tip)
  • almond flour (ground almonds)
  • baking powder
  • eggs
  • lemon zest
  • lemon juice
  • icing sugar

Recipe Tips

This cake 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.

Cornmeal cake in the pan ready to go into the oven.

Making Polenta Cake

I get a lot of inspiration from celebrity chefs. Watching them on cooking shows, collecting their cookbooks and following them on social media. Nigella Lawson is a fun person to watch in the kitchen. Her version of this classic dessert sounded so good I just had to give it a try.

Simple and elegant, this is the perfect way to end a  meal.

  1. Heat the oven and prepare a *(affiliate) springform baking pan.
  2. Juice the lemons using a *(affillate)citrus reamer.
  3. Zest the lemons with a *(affiliate)microplane.
  4. Combine the almonds, cornmeal, and baking powder.
  5. Combine the butter and sugar.
  6. Alternate the dry mixture with the wet mixture, adding in the eggs as you go.
  7. Place batter in baking pan.
  8. Bake
  9. 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.

Close up of lemon cake in the pan, right out of the oven.

Is Cornmeal The Same As Polenta?

  • There can be some confusion about what polenta actually is. I grew up only knowing it as ground cornmeal.
  • The truth is, polenta is actually 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. 

This great article by epicurious explains things very nicely.

Can You Use Corn Flour Instead Of Cornmeal?

Yes, you can, however, you will get different end results. Cornmeal produces a slightly gritty texture, like in this polenta dessert recipe. They can be used interchangeably.

Lemon cornmeal cake on a cake platter.

This classic gluten-free cake will be a hit with any lemon dessert lover.  

Speaking of lemon lovers, 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.

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Best Polenta Cake Pin Image
Vibrant Lemon Polenta Cake is a delicious, elegant, gluten free dessert. Simple and refined, the perfect way to end a meal. | homemadeandyummy.com

Lemon Polenta Cake (Gluten-free)

Lemon cornmeal cake is an Italian classic. This is the best polenta cake recipe I have ever tasted.
5 from 65 votes
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Course: Cake, Dessert
Cuisine: Baking, Italian, Mediterranean
Keyword: polenta dessert, polenta recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 454kcal
Author: Gloria Duggan | Homemade & Yummy

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
US Customary – Metric

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.
  • ENJOY!

Nutrition Information

Calories: 454kcal | Carbohydrates: 43g | Protein: 7g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 182mg | Potassium: 150mg | Fiber: 3g | Sugar: 30g | Vitamin A: 640IU | Vitamin C: 5.9mg | Calcium: 88mg | Iron: 1.4mg

Notes

This recipe was adapted from Nigella Lawson’s Lemon Polenta Cake
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.
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MEET THE AUTHOR

Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

Reader Interactions

Comments

  1. veenaazmanov

    February 06, 2021 at 9:14 am

    Lemon cake with Polenta sounds so very unique. Love the crumbly texture. This is so very yum for sure.

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 08, 2021 at 4:20 pm

      This classic cake is super delicious and really easy to make. Hope you give it a try.

  2. Mama Maggie's Kitchen

    February 06, 2021 at 1:16 am

    This dish looks so deliciously good. I wish I could eat that right this minute!

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 08, 2021 at 4:20 pm

      Well if you decide to make it, I am sure you are going to enjoy it. It really is delicious.

  3. Julia

    February 05, 2021 at 2:30 pm

    I’ve never had polenta before but I’ve been shopping so much in the flour aisle and keep seeing cornmeal. This gives me an idea that I SHOULD be making this this weekend. Also I love any lemon desserts, the sourness/acidity gives it such a nice kick.

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 08, 2021 at 4:21 pm

      You really need to give this polenta cake a try. It is a winner in our house. If you are a lemon lover, THIS is for you.

  4. Farrukh Aziz

    February 05, 2021 at 12:47 pm

    Looks delicious! I love how it’s so easy and with only a few ingredients! Lemon Polenta Cake is what I’m looking for! I’m having some friends over this weekend, and I think this is just the right recipe to make!

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 08, 2021 at 4:21 pm

      I know right. Simple recipes are still the best. ENJOY….this cake is so delicious.

  5. Natalie

    February 05, 2021 at 11:07 am

    I love polenta cake. Haven’t done it in a while. Thanks for this reminder… I will give your recipe a try. Can’t wait. Looks so delicious! Yum!

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 08, 2021 at 4:22 pm

      This cake is super easy to make and always turns out. A great recipe for company too.

  6. Shelley

    February 05, 2021 at 9:50 am

    My son loves lemon-flavored desserts, and I love working with almond meal and almond flour in my baking … so this recipe is a total win for us! Plus, even though it’s such a beloved classic, I was really happy to read the instructions and see how very easy it is, too! Thank you!

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 08, 2021 at 4:23 pm

      YES, it is super easy to make. This is a lemon lover’s dream cake. ENJOY,

  7. Chef Dennis

    February 03, 2021 at 4:38 am

    Yum! Your Lemon Polenta Cake recipe looks absolutely mouthwatering! This will be perfect for our weekend meal.

    Reply
    • Gloria Duggan | Homemade & Yummy

      February 04, 2021 at 9:25 am

      This really is an easy and delicious dessert for any night of the week. ENJOY!

  8. Sandy Salazar

    December 13, 2020 at 6:31 pm

    Hi,

    I absolutely LOVE this cake. I make it in the summer a lot but am considering making it for some friends for Christmas. Have you ever tried freezing this cake? Would you think it will be okay?

    Reply
    • Gloria Duggan | Homemade & Yummy

      December 15, 2020 at 9:11 am

      I would for sure freeze this cake. It should be just fine. So glad you love this recipe, we do too.

  9. Dana Sandonato

    February 27, 2020 at 9:08 pm

    Oh goodness gracious. So ok. I’m with you on lemon meringue pie, and I was planning on making one from scratch when my Dad visits in April because that’s his fave, but I’ve decided yo make this instead. SO moist, SO lemony, and SO delicious!

    Reply
    • Gloria | Homemade & Yummy

      March 01, 2020 at 4:37 pm

      Isn’t it awesome how delicious simple foods are? So glad you liked this recipe.

  10. Trish Bozeman

    February 27, 2020 at 12:45 pm

    Is there anything better than lemon desserts in the dead of winter? NOPE! Amazing recipe, Gloria. Totally going to just grind sugar next time instead of buying super fine. 🙂

    Reply
    • Gloria | Homemade & Yummy

      March 01, 2020 at 4:37 pm

      Yes, the fact we can make our own superfine sugar at a fraction of the cost is awesome.

  11. Lisa

    February 17, 2020 at 11:47 am

    This is a wonderful flavor combination. I just love bright citrus desserts and paired with this beautiful polenta cake, it’s outstanding. Just the right crumb and moistness and I think the texture from the cornmeal is my favorite part. I think this will be on our Easter table this year! Thank you for the recipe!

    Reply
    • Gloria | Homemade & Yummy

      February 20, 2020 at 8:58 am

      This is the perfect Easter dessert. Enjoy!

  12. Joann Perez

    January 21, 2020 at 5:35 pm

    Omg!!!!!! Absolutely delish!!! and so airy and guilt free love love!! It’s a keeper 👏👏👏👏👏

    Reply
    • Gloria | Homemade & Yummy

      January 22, 2020 at 10:49 am

      Thanks so much for stopping by to let me know. I agree, this is a keeper!!

  13. Tania W

    May 13, 2019 at 1:08 pm

    We love this cake and it is simple to throw together!
    I added some more lemon essence and some of the lemon slices on top which turned out great. i also halved the sugar which was perfect for us!
    Thank you!!!

    Reply
    • Gloria | Homemade & Yummy

      May 14, 2019 at 4:19 pm

      So glad you liked this lemon polenta cake. It is elegant and easy to make.

  14. Denise

    May 01, 2019 at 7:52 am

    I have never made a cake with polenta but this look so flavorful. My husband is Italian and we have potenta alot but never other than the soft, mushy kind. I’ll have to make this for him because he loves lemon desserts and I can show him something new to do with polenta. Great idea!

    Reply
    • Gloria | Homemade & Yummy

      May 01, 2019 at 2:15 pm

      This cake is super delicious and a great way to enjoy polenta in a sweet recipe. Hope you give this recipe a try. Lemon lovers dream right here.

  15. Toon

    April 09, 2019 at 3:23 pm

    this is a great cake recipe. As I did not have enough almond powder, I added coconut rasp. Tasted delicious 🙂

    Reply
    • Gloria | Homemade & Yummy

      April 09, 2019 at 6:16 pm

      Thanks so much for the link to my recipe. I have shared your post on social media.

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