Moist Lemon Polenta Cake

    2 hours 15 minutes

    This polenta cake uses almond meal instead of flour. It is soaked with a sweet lemon syrup after baking to make it a dense and moist dessert cake.

    7 people made this

    Serves: 12 

    • 2 2/3 cups raw sugar
    • 450g butter, room temperature
    • 6 eggs, room temperature
    • 5 cups almond meal
    • 1 1/3 cups fine polenta
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 lemons, juiced and zested
    • 3/4 cup caster sugar

    Preparation:25min  ›  Cook:1hour30min  ›  Extra time:20min cooling  ›  Ready in:2hours15min 

    1. Preheat an oven to 150 degrees C. Grease a 25cm square cake pan and line the base with baking paper.
    2. Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
    3. In a separate bowl, combine the almond meal, polenta, baking powder, salt and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
    4. Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the centre comes out clean, abut 90-100 minutes.
    5. While the cake is baking, combine the lemon juice and caster sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
    6. Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

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    Reviews in English (13)


    I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots.  -  25 Jul 2010  (Review from Allrecipes USA and Canada)


    USE THE SPRING FORM PAN! And do not cook for 2 hours, too long! It was good, perfect for my daughter who needs gluten free and I grabbed a quick taste before I dropped it off, but I was not happy when it was all over the bottom of my oven and I had to switch pans 20 mins into It! Lesson learned. Always read the Reviews!!!  -  05 May 2019  (Review from Allrecipes USA and Canada)


    Wonderful flavor, moist, easy to make  -  10 Apr 2019  (Review from Allrecipes USA and Canada)