Five years ago I found a recipe for a simple easy cake to take to a cookout. The cake was a hit and I have been baking it ever since. Perfect for any occasion to impress guests and family or just because you have a sweet tooth. My Zesty Lemon Polenta Cake totally fits the bill. I adapted the recipe from Nigella Lawson back in 2014. The first time I made this cake I knew it was a keeper. If you love lemon anything then get to baking and feel yourself swoon at the first bite.
Zesty Lemon Polenta Cake
Growing up my Dad always had to have something sweet after dinner. I learned as a kid it was a family thing because my uncles were the same way after hearing my aunts talk at family gatherings. I definitely enjoy baking but my husband and I do not indulge like my family ever did. For health reasons over indulgence is not allowed. Yet nothing stops me when I get to bake desserts for special occasions like for my coworkers.
Zesty Lemon Polenta Cake
Never made a polenta cake, well let this cake recipe be your first. It will make happy, happy. Three ingredients stand out in this cake. First, the polenta the ground almonds give this cake almond flavor and a coarse texture yet not heavy. Second, the polenta gives the cake a light corn bread texture which is delicious. Lastly the lemon glaze poured over the top makes this polenta cake unbeatable for serving year around.
Zesty Lemon Polenta Cake
So. making this cake is super easy and perfect as a last minute sweet tooth fix. Start with a hand mixer, one bowl for dry ingredients and another bowl for wet. Combine all dry ingredients and set aside. Next, cream butter and sugar, add in eggs one at a time and stir in lemon zest. Spoon batter into prepared springform pan and bake. While cake is baking, combine lemon juice and confectioners’ sugar over medium heat until sugar dissolves. Pour glaze over baked cake and let cake cool completely in pan. Sprinkle cooled cake confectioners’ sugar and serve.
Zesty Lemon Polenta Cake
I like to serve this cake with macerated strawberries or homemade strawberry syrup. You’re going to find this cake to be irresistible and probably a go-to quite dessert anytime. I love this kind of recipe and I’m sure you will, too. Happy Baking!
Zesty Lemon Polenta Cake
1 cup (2 sticks) salted butter, room temperature
1 cup superfine granulated sugar
1 3/4 cups ground almonds (finely ground)
3/4 cup polenta (fine cornmeal)
1 1/2 t. baking powder
3 large eggs, room temperature
1 1/2 T. fresh lemon zest
1/2 cup fresh lemon juice
3/4 confectioners’ sugar plus more for dusting
Heat oven to 350 degrees. Line bottom of a 9-inch springform pan with parchment paper and grease sides of pan with butter.
In a medium mixing bowl, combine almonds, polenta, and baking powder; set aside.
Using a hand mixer, cream butter and sugar until pale in a large mixing bowl. Add in some of almond mixture followed by an egg and alternate each two more times. Stir in lemon zest.
Spoon cake batter into prepared pan on a baking sheet and bake for 40 minutes. Cake will start to pull away from sides of pan when done and inserted cake tester should have very few crumbs.
Remove cake from oven to wire rack and leave cake in pan.
Combine lemon juice and confectioners’ sugar in a small pan. Bring syrup to boil and cook until all sugar is melted.
Poke cake with cake tester all over and pour warm syrup over entire cake. Let cake cool completely. Remove ring and place on cake plate.
Sprinkle with additional confectioners’ sugar if desired, slice and serve with fresh fruit.
Makes 10 servings.
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