Lemon Polenta Cake is a great ingredient for sweet baked goods too. Not only does it give a cake a nice grainy texture, but polenta also offers the perfect gluten-free alternative for those who can’t eat wheat flour.
Ingredients for Lemon Polenta Cake Recipe:
250g butter or vegan 200g coconut oil
200g brown sugar
300g ground almonds
the zest of 2 lemons, grated
5 eggs or for the vegan version 5 tbsp cornflour
icing sugar for sprinkling (optional)
For the syrup:
juice of 1 lemon
2 tbsp icing sugar
Preheat the oven to 350°F . Grease a round baking tin with a diameter of about 25 cm and a removable base evenly with sunflower or rapeseed oil and dust with flour. This trick will help with any cake and you will have no trouble getting it out of the baking tin after baking.
In a large, deep bowl, beat the butter and sugar with a hand mixer until they form a soft mixture. Add the ground almonds, polenta and finely grated lemon zest and mix well.
Add the eggs one at a time and mix well before adding the next. Pour the finished cake mixture into the baking tin, smooth it out and bake for about 50 minutes. The cake is ready when it has turned a pleasant golden yellow colour. To be absolutely sure, simply also do the chopstick test.
Leave the cake in the baking tin for about 10 minutes. Then remove the ring wall, turn the cake onto a cake rack and carefully remove the bottom of the springform pan. Poke several holes in the cake with a fork.
Now it’s time for the syrup: this is very quick to make. Just heat the lemon juice with the icing sugar in a small saucepan and spread over the cake with a spoon.
Leave the cake to soak up the syrup for about half an hour and serve while still warm or leave to cool. Optionally, dust with icing sugar before serving.
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