Go Back
+ servings
a lemon polenta cake with lemons and berries
Print

Homemade Lemon Polenta Cake Recipe

You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Servings 12
Calories 630kcal

Ingredients

For the Cake:

  • 2 ¼ cups cornmeal
  • 2 ¼ cups almond flour
  • ¼ teaspoon sea salt
  • 2 ½ teaspoons baking powder
  • 1 ½ cups softened unsalted butter
  • 1 ½ cups sugar
  • 2 teaspoons vanilla
  • zest of 2 lemons
  • 5 eggs

For the Glaze:

  • Juice of 2 lemons
  • 1 3/4 cups powdered sugar

Instructions

  • Preheat the oven to 350°.
  • In a large bowl whisk together the cornmeal, almond flour, salt, and baking powder until combined. Set aside.
  • Next add the butter and sugar to a stand mixer with the paddle attachment and mix on medium-high speed for 5-7 minutes or until light and fluffy.
  • Add in the vanilla and lemon zest to the creamed butter and mix until it is mixed in about 10 seconds.
  • Now alternate adding in the cornmeal mixture dry ingredients and the eggs into the creamed butter mixture until each is mixed in before adding in the other, about 3-4 minutes total.
  • Once everything is mixed in, transfer the batter to a 9” springform pan and smooth the batter on the top using a rubber spatula.
  • Bake the cake at 350° for 45-55 minutes or until lightly browned on top and has a mostly firm center.
  • Cool the cake completely on a rack at room temperature before removing it from the springform pan.
  • In a small bowl whisk together the lemon juice and powdered sugar until completely combined and then spread it over top of the cake, slice, and serve.

Notes

Chef Notes:
Make-Ahead: You can make this cake up to 2 days ahead of time.
How to Store: Keep covered at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
You can use any grind of cornmeal in this recipe.
If you do not have a stand mixer you can substitute it with a hand mixer.
I prefer to use the finely ground almond meal in this polenta cake.
Run a knife on the outside of the springform pan before undoing the buckle.

Nutrition

Calories: 630kcal | Carbohydrates: 69g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 280mg | Potassium: 214mg | Fiber: 5g | Sugar: 43g | Vitamin A: 808IU | Calcium: 100mg | Iron: 2mg