Lemon Polenta Cake

8 - 10 slices
75 minutes
A unique take on a classic bake. Our Lemon Polenta Cake is gluten free, zesty and moist. Discover baking with polenta and wow your guests.
Used polenta in your baking before? Love a lemon drizzle? Have we got the cake for you. Our Lemon Polenta cake is gluten free and has a moist sponge and zesty lemon flavour.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Sponge
300 gUnsalted butter (softened)
300 gCaster Sugar
2Lemon Zest
2Lemon Juice
4Medium Eggs (beaten)
300 gGround Almonds
150 gPolenta
5 gDr. Oetker Baking Powder (1 tsp)
For the Drizzle
2Lemon Juice
2Lemon Zest
75 gCaster Sugar

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Picture - Dr. Oetker Baking Powder (1 tsp)

For the Sponge

Pre-heat the oven to 180°C/160°C Fan/Gas mark 3. Grease a 23cm/ 9-inch spring form round cake tin and line with grease proof paper.


Put the butter, sugar and lemon zest into a mixing bowl and beat with an electric whisk until pale and fluffy. Gradually whisk in the eggs, then add the ground almonds, polenta, lemon juice and Baking Powder and carefully fold in until mixed thoroughly.


Spoon the mixture into the prepared tin and smooth to evenly cover the tin. Bake in the oven for about 1 hour or until a skewer inserted into the centre of the cake and it comes out clean. The cake should be golden brown and springy to touch. If the top starts to get too brown before it is cooked through then cover with foil.


For the Drizzle

While the cake is cooking make the drizzle by mixing together the lemon juice and sugar to make a syrup. 


Once the cake is baked pour the lemon drizzle over the cake straight after it comes out of the oven and leave to cool in the tin. Once cool remove from the tin and remove the greaseproof paper and sprinkle over the lemon zest. Your cake is now ready to serve and enjoy!