Homemade Lemon Polenta Cake Recipe
User Reviews
5
Homemade Lemon Polenta Cake Recipe
Description
The Homemade Lemon Polenta Cake Recipe combines cornmeal and almond flour to create a cake with a unique, slightly gritty but tender crumb. The lemon zest incorporated into the creamed butter and sugar imparts a fresh, zesty acidity, balancing the richness. The batter is carefully mixed by alternating the dry cornmeal-almond flour mixture with eggs, contributing to a light but structured bake. Baking in a springform pan results in an even rise and a golden top. After cooling, a powdered sugar and lemon juice glaze is whisked and added, enhancing the cake's moistness and lemon flavor.
The cake's texture is slightly coarse from the cornmeal yet softened by almond flour and butter, resulting in a pleasing bite that pairs well with tea or coffee. The glaze adds a sweet, tangy finish that brightens each slice. This cake can serve as an elegant dessert or a sweet bread alternative during brunches.
According to the notes, the cake can be made two days ahead and stored covered at room temperature for up to four days, refrigerated up to six days, or frozen for up to three months. Using finely ground almond meal is preferred, and a stand mixer is recommended for creaming. Running a knife around the springform pan before releasing ensures clean removal without damage.
Ingredients
For the Cake:
- 2 ¼ cups cornmeal
- 2 ¼ cups almond flour
- ¼ teaspoon salt sea salt
- 2 ½ teaspoons baking powder
- 1 ½ cups unsalted butter softened
- 1 ½ cups sugar
- 2 teaspoons vanilla
- lemon zest of 2 lemons
- 5 egg
For the Glaze:
- lemon juice of 2
- 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
- Make the cake up to two days ahead for convenience.
- Store covered at room temperature for up to four days or refrigerate for up to six days.
- Freeze wrapped for up to three months; thaw in refrigerator for one day before serving.
- Finely ground almond meal is recommended for the best texture.
- If you lack a stand mixer, a hand mixer can be used to cream butter and sugar.
- Run a knife around the springform pan edge before unlocking to prevent sticking or damage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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