Lemon polenta cake

    2 hours

    Moist, sweet and substantial. This delightful lemon polenta cake is a must have for afternoon tea with friends. This cake is easy to make ahead, so freeze until needed then defrost overnight.


    Hampshire, England, UK
    84 people made this

    Serves: 10 

    • 450g (1 lb) unsalted butter, softened
    • 450g (1 lb) caster sugar
    • 2 teaspoons vanilla extract
    • 5 eggs
    • zest of 4 lemons
    • juice of 1 lemon
    • 225g (8 oz) polenta
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt

    Prep:10min  ›  Cook:50min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Preheat the oven to 160 C / Gas 3. Grease a 30cm (12 in) round cake tin.
    2. Beat the butter, sugar and vanilla extract together until pale and light. Beat in the eggs, one at a time, then fold in the lemon zest and lemon juice. Fold in the polenta, baking powder and salt and mix well. Spoon the cake mixture into the prepared tin.
    3. Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
    4. Allow to cool fully on a cooling rack before serving.

    Gluten free

    If making this cake for someone who is gluten intolerant, ensure all ingredients - especially the polenta and baking powder - are 100% gluten free by reading the labels.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Packed with lemon flavour! This cake was enjoyed by all who tried it.  -  11 Mar 2014


    Delicious!! Didn't last long though with my son just in from school!  -  16 Jun 2014


    Could have been lovely but contains far too much butter. I used a spring form cake tin and melted butter leaked out all over the oven bottom as it cooked. Once the cake cooled it was more like a slab of butter with cake crumbs than a buttery cake.  -  16 Sep 2017