Lemon polenta cake

Lemon polenta cake


40 people made this

About this recipe: 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.

geneviever Hampshire, England, UK

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 (2)


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

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