Lemon Lavender Polenta Cake Recipe

Name: Lemon Lavender Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 200 grams unsalted butter, softened, plus some to grease the cake pan; 170 grams caster or natural cane sugar; 100 grams cake flour (all-purpose flour also works); 200 grams instant polenta or cornmeal; 1 1/2 teaspoons baking powder; 3 medium eggs; 2 lemons, zest of; 1 lemon, juice of; 1 teaspoon dried lavender; For the syrup; 2 lemons, juice of; 125 grams caster sugar; 1/4 cup icing sugar, for serving

Servings: persons

For the cake
200 grams unsalted butter, softened, plus some to grease the cake pan
170 grams caster or natural cane sugar
100 grams cake flour (all-purpose flour also works)
200 grams instant polenta or cornmeal
1 1/2 teaspoons baking powder
3 medium eggs
2 lemons, zest of
1 lemon, juice of
1 teaspoon dried lavender
For the syrup
2 lemons, juice of
125 grams caster sugar
1/4 cup icing sugar, for serving

1
Line the base of a 23-centimeter (9-inch) springform cake tin (a slightly smaller one will work as well) with baking parchment and grease sides lightly with butter.
2
Preheat the oven to 350u00b0 F (180u00b0 C).
3
Beat the butter and sugar till pale and whipped, 3 to 5 minutes.
4
In a separate bowl, mix together flour, polenta, and baking powder, then beat some of this into the butter/sugar mixture, followed by one egg. Alternate adding dry ingredients and eggs, beating all the while.
5
Finally, beat in the lemon zest, lemon juice, and lavender. Then pour, spoon, or scrape the mixture into your prepared tin and bake in the oven, about 40 minutes. (Please remember that depending on altitude, cooking times can change. Higher altitudes usually require a slightly longer time.)
6
It may seem a bit wobbly but, if the cake is cooked, a cake tester (I actually just use a slender steak knife) should come out clean. Transfer it from oven to a wire cooling rack, but leave in its tin.
7
Make the syrup by boiling together the lemon juice and sugar in a small saucepan.
8
Once the sugar has dissolved into the juice, leave it for about one minute more and then you're done.
9
Prick the top of the cake all over with a cake tester, fork, or skewer. Be careful not to tear the cake too much if using a fork or a skewer, as it is delicate. Pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
10
Before serving, sprinkle icing sugar (using a sieve) over the top of the cake. Then slice and serve.

931

kcal

Calories

Fat

124

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: For the cake, 200 grams unsalted butter, softened, plus some to grease the cake pan, 170 grams caster or natural cane sugar, 100 grams cake flour (all-purpose flour also works), and more.

Yes, Lemon Lavender 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!

Lemon Lavender Polenta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions