This lemon polenta cake is rich, moist and full of bright citrus flavour. Made with ground almonds and polenta that give it a soft and slightly grainy texture. Once baked, a warm lemon syrup is poured over the top so it soaks into the sponge, adding a lovely tangy sweetness.
It’s similar to a classic Lemon Drizzle Cake but with a buttery, nutty twist. It can be made as a completely gluten free version if needed. It’s perfect served with a cup of tea or as a light dessert with a spoonful of yogurt or crème fraîche.
Why You’ll Love This Recipe
- Soft, moist texture that stays fresh for days
- Naturally gluten free when made with gluten free baking powder
- Easy to make with simple ingredients
- Works as both an afternoon tea cake or a light dessert
What You Need
For exact ingredients and quantities, see the recipe card at the bottom of the post.
Unsalted Butter
Softened butter gives the cake its rich flavour and helps create a tender crumb.
Caster Sugar
Sweetens the cake and helps it turn golden as it bakes. Most of the sugar is used in the cake, with a small amount reserved for the syrup.
Eggs
Add moisture and structure. Beat them first so they mix in easily.
Polenta
Adds a lovely texture and helps make the cake naturally gluten free.
Ground Almonds
Give a soft, nutty flavour and keep the crumb moist.
Lemons
The zest adds bright citrus flavour to the batter, while the juice is used for the syrup.
Baking Powder
Helps the cake rise. Use a gluten free version if needed.
How To Make It
Preheat the oven to 180°C or 160°C Fan or Gas Mark 4. Line a 20cm springform cake tin with baking paper and lightly grease the sides.
Beat together the softened butter and 175g of the caster sugar until pale and fluffy. An electric whisk makes this quick, but a wooden spoon works fine too.
Gradually add the beaten eggs, whisking after each addition until smooth. If the mixture starts to look like it’s curdling, mix in a spoonful of the dry ingredients to bring it back together.
Fold in the polenta, ground almonds, lemon zest and baking powder until everything is evenly combined. The mixture will be thick and creamy.
Spoon it into the prepared tin and smooth the top. Bake for about 45 to 50 minutes, until the top is golden and a skewer inserted into the middle comes out clean.
While the cake is baking, make the syrup. Add the lemon juice and the remaining 25g of caster sugar to a small saucepan. Heat gently until the sugar dissolves, then remove from the heat.
When the cake is ready, leave it in the tin for about five minutes until it’s cool enough to handle. Carefully remove it and place on a wire rack. Use a skewer to poke small holes all over the top, then slowly spoon the warm syrup over so it soaks in.
Leave the cake to cool completely before slicing. Serve on its own or with yogurt, crème fraîche or whipped cream.
Storage and Tips
This cake keeps well for up to four days in an airtight container and tastes even better the next day once the flavours have developed. It also freezes well for up to three months if wrapped tightly.
For a stronger lemon flavour, add the zest of an extra lemon to the batter.
More Baking Recipes
I hope you like this lemon polenta cake. For more easy baking recipes check out the following for inspiration:
- Classic Shortbread
- Chocolate Chip Shortbread Cookies
- Ginger Cake
- Banana Bread
- Victoria Sponge Cake
- Apple Crumble
- Treacle Tart
- Bread and Butter Pudding
- Flapjacks
- Easy Cupcakes
Lemon Polenta Cake
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Ingredients
- 200 g unsalted butter softened
- 200 g caster sugar 175g for the cake, 25g for the syrup
- 3 large eggs beaten
- 100 g polenta
- 175 g ground almonds
- 2 lemons zest and juice
- 1 tsp baking powder use gluten free if needed
Instructions
- Preheat the oven to 180°C or 160°C Fan or Gas Mark 4. Line a 20cm springform cake tin with baking paper and lightly grease the sides.
- Beat together the softened butter and 175g of the caster sugar until pale and fluffy. Gradually add the beaten eggs, whisking well after each addition until smooth.
- Fold in the polenta, ground almonds, lemon zest and baking powder until evenly combined. Spoon the mixture into the prepared tin and smooth the top.
- Bake for 45 to 50 minutes, until golden and a skewer inserted into the centre comes out clean.
- While the cake is baking, make the syrup by heating the lemon juice and 25g caster sugar in a small saucepan until the sugar dissolves.
- Leave the cake in the tin for about five minutes, then remove it and place on a wire rack. Pierce the top with a skewer and slowly spoon the syrup over so it soaks in.
- Allow to cool completely before slicing. Serve on its own or with yogurt, crème fraîche or whipped cream.
Notes
- The cake keeps well for up to four days in an airtight container and tastes even better the next day.
- Freezes well for up to three months if wrapped tightly.
- For extra lemon flavour, add the zest of an additional lemon.
Nutrition information is automatically calculated, so should only be used as an estimate.