Homemade Lemon Polenta Cake Recipe
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5.0
18 reviews
Excellent
Homemade Lemon Polenta Cake Recipe
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You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze
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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 Information
Show Details
Calories
630kcal
(32%)
Carbohydrates
69g
(23%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
129mg
(43%)
Sodium
280mg
(12%)
Potassium
214mg
(6%)
Fiber
5g
(20%)
Sugar
43g
(86%)
Vitamin A
808IU
(16%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 69g | 23% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 280mg | 12% |
| Potassium | 214mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 808IU | 16% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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