5 from 18 votes
Homemade Lemon Polenta Cake Recipe
This Lemon Polenta Cake features a moist crumb from almond flour and cornmeal, complemented by fresh lemon zest for bright citrus flavor. The batter uses softened butter and sugar creamed to lightness, then alternates dry ingredients with eggs for a tender texture. A lemon glaze finish adds extra sweetness and tang. This cake is suited for those who enjoy a textured, citrus dessert with a nutty undertone from almond flour.
Prep Time
15 mins
Cook Time
55 mins
Additional Time
1 hr
Servings:
12
Calories:
630 kcal
Course:
Dessert
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 630
% 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.