Lemon Polenta Cake is a bright, zesty dessert that combines the tangy flavor of lemons with the unique texture of polenta. This Italian-inspired cake has a beautiful balance of sweet and tart, with a slight crunch from the polenta that gives it a rustic feel. Made without gluten, it’s naturally dense and moist, thanks to the combination of ground almonds and polenta, making it perfect for gluten-free diets. The finishing touch is a drizzle of lemon syrup, which soaks into the cake, adding an extra burst of citrusy goodness. It’s ideal for afternoon tea or as a light dessert after a meal.
Ingredients
- 1 3/4 sticks (200g) unsalted butter, softened
- 1 cup (200g) sugar
- 3 large eggs
- Zest of 2 lemons
- 1 1/4 cups (200g) ground almonds (almond meal)
- 3/4 cup (100g) fine polenta
- 1 1/2 tsp baking powder (use gluten-free if needed)
For the lemon syrup:
- Juice of 2 lemons
- 1/4 cup (50g) sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer.
- Add eggs and zest: Beat in the eggs one at a time, followed by the lemon zest.
- Mix dry ingredients: In a separate bowl, combine the ground almonds, polenta, and baking powder. Gradually fold this dry mixture into the wet ingredients until well combined.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Make the lemon syrup: While the cake is baking, heat the lemon juice and sugar in a small saucepan until the sugar dissolves. Let it simmer for a minute, then remove from heat.
- Soak the cake: Once the cake is out of the oven, use a skewer to poke small holes across the top. Slowly pour the lemon syrup over the cake, letting it soak in.
- Cool and serve: Allow the cake to cool completely before removing it from the pan. Serve with a dusting of powdered sugar or a dollop of whipped cream, if desired.
This Lemon Polenta Cake is a delightful combination of tangy citrus and nutty polenta, perfect for those looking for a light, gluten-free treat with a burst of lemon flavor.
