Almond and Lemon Polenta Cake Recipe

Name: Almond and Lemon Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces butter, softened; 8 ounces superfine sugar; 8 ounces ground almonds; 3 large eggs; 12 lemon, juice and zest; 2 lemons; 4 ounces polenta; 1 teaspoon baking powder; 1 pinch salt; 1 lemon, juice and zest; 3 lemons, juice; 6 tablespoons superfine sugar

Servings: persons

8 ounces butter, softened
8 ounces superfine sugar
8 ounces ground almonds
3 large eggs
12 lemon, juice and zest
2 lemons
4 ounces polenta
1 teaspoon baking powder
1 pinch salt
1 lemon, juice and zest
3 lemons, juice
6 tablespoons superfine sugar

1
Preheat the oven to 325F.
2
In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
3
Beat in the eggs one at a time.
4
Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
5
Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
6
Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
7
When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
8
When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
9
Leave the cake to cool before turning out and slicing.
10
Serve drizzled with a little of the extra syrup.

1280

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces butter, softened, 8 ounces superfine sugar, 8 ounces ground almonds, 3 large eggs, and more.

Yes, Almond and Lemon Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond and Lemon Polenta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions