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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)

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
Lemon cornmeal cake is an Italian classic. This is the best polenta cake recipe I have ever tasted.
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US Customary - Metric

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.
  • ENJOY!

Video

Notes

This recipe was adapted from Nigella Lawson's Lemon Polenta Cake
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Nutrition

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
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.