5.0 from 18 votes
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
Prep Time
15 mins
Cook Time
15 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 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.
Cup of Yum
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
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
% 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.