Lemon Polenta Cake
This lemon polenta cake is wonderfully moist and zesty. Made with ground almonds and polenta, it has a soft yet slightly grainy texture and a bright lemon flavour that’s balanced by a sweet, tangy syrup poured over the top. A lovely bake for afternoon tea or dessert.
Servings: 8
Calories:
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.
