Lemon Polenta Cake

I bought some polenta recently for a bread recipe I was working on and had a lot left so decided to whip up a quick lemon polenta cake.

It is a lovely light lemon cake topped with a lemon icing and perfect for afternoon tea.

There are many recipes for polenta cakes and some are gluten free as they are made with almonds. My version is not traditional as it has flour in it and no almonds. I prefer the texture and it is a lighter cake.

It is perfect with a cuppa and can be served with marscapone or clotted cream.

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Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4, then line and grease the bottom and sides of a 8” loose bottomed round tin with parchment.

Put the butter, sugar and lemon zest in the bowl of a stand mixer and beat until light and fluffy.

Add the eggs one at a time until fully incorporated.

Next add the polenta, flour and milk until you have a smooth mixture.

Place the mixture in the prepared tin and level.

Bake for 45-50 minutes or until a skewer comes out clean.

To make the icing put the sieved icing sugar in a small bowl and mix with the juice of a lemon.

When the cake is baked brush the icing over the top of the cake.

Remove from the tin when cool and serve.

Lemon Polenta Cake

Sarah’s Servings:10-12

Sarah's Skill: Easy

Baking time: 45-50 minutes

Ingredients:

Cake 125g Soft Unsalted Butter

175g Caster Sugar

Zest of 2 Lemons

2 Large Eggs

120g Polenta

240g Self-Raising Flour

125ml Milk

Icing

100g Sieved Icing Sugar

Juice of 1 Lemon

Method:

1. Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.

2. Line and grease the bottom and sides of a 8” round loose bottom tin with parchment.

3. Put the butter, sugar and lemon zest in the bowl of a stand mixer and beat until light and fluffy.

4. Add the eggs one at a time until fully incorporated.

5. Next add the polenta, flour and milk until you have a smooth mixture.

6. Place the mixture in the prepared tin and level.

7. Bake for 45-50 minutes or until a skewer comes out clean.

8. To make the icing put the sieved icing sugar in a small bowl and mix with the juice of a lemon.

9. When the cake is baked brush the icing over the top of the cake.

10. Remove from the tin when cool and serve.

Equipment Used

Download recipe card

Sarah’s extra slice……..

You could make this cake with orange if you prefer but I would only use one orange.

This is the polenta I used

This is the silicone brush I used

The cake tin was lined using