Lemon Polenta Cake
by Nigella. Featured in KITCHENIntroduction
This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 12-14 slices
For the Cake
- 200 grams soft unsalted butter (plus some for greasing)
- 200 grams caster sugar
- 200 grams ground almonds
- 100 grams fine polenta (or cornmeal)
- 1½ teaspoons baking powder (see NOTE below)
- 3 large eggs
- zest of 2 unwaxed lemons (save juice for syrup)
For the Syrup
- juice of the 2 unwaxed lemons above
- 125 grams icing sugar
For the Cake
- 1¾ sticks soft unsalted butter (plus some for greasing)
- 1 cup superfine sugar
- 2 cups almond meal
- ¾ cup fine polenta (or cornmeal)
- 1½ teaspoons baking powder (see NOTE below)
- 3 large eggs
- zest of 2 unwaxed lemons (save juice for syrup)
For the Syrup
- juice of the 2 unwaxed lemons above
- 1 cup confectioners' sugar
Method
- Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/ 350°F.
- Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
- Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
- Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
- It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
- Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
- Once the icing sugar’s dissolved into the juice, you’re done.
- Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
- Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/ 350°F.
- Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
- Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
- Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
- It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
- Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan.
- Once the confectioners' sugar’s dissolved into the juice, you’re done.
- Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
Additional Information
NOTE: To make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.
To make this cake dairy-free, substitute 150ml light and mild olive oil for the 200g of butter, making sure you still whisk the oil and sugar together very well in step 3.
MAKE AHEAD:
The cake can be baked up to 3 days ahead and stored in an airtight container in a cool place. Will keep for a total of 5-6 days.
FREEZE:
The cake can be frozen on its lining paper as soon as cooled, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month. Defrost for 3-4 hours at room temperature.
NOTE: To make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.
To make this cake dairy-free, substitute 150ml light and mild olive oil for the 200g of butter, making sure you still whisk the oil and sugar together very well in step 3.
MAKE AHEAD:
The cake can be baked up to 3 days ahead and stored in an airtight container in a cool place. Will keep for a total of 5-6 days.
FREEZE:
The cake can be frozen on its lining paper as soon as cooled, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month. Defrost for 3-4 hours at room temperature.
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Show more commentsI'm usually banned from baking by my partner for fear of it being it inedible. This recipe has turned the tables. Moist beyond belief and the lemon really cuts through. So tangy and delicious.
I have made this cake at least a dozen times, mainly because there’s a couple of coeliacs in the family.
I have also substituted some of the polenta and almond flour for coconut, and it is delicious.
I made this one according to the recipe, and it turned out fantastic every time. It’s the dessert I made that my late uncle loved the most. He loved good, sour thing. This cake is sweet and sour because it has a lot of lemon juice in it, but it’s the perfect flavor for us. Whenever I make this cake, I’m reminded of fond memories of him and me. Thanks, Nigella!
I’ve been using this recipe for about a year but the other day I didn’t have enough ground almonds & only oranges available instead of lemons. I used 100g of almonds & topped it up with 100g of coconut & 2 oranges instead of lemons. Try it, everyone has told me its delicious.
When I saw this recipe, it looked like a good Passover dessert option since it uses no flour. Friends and family loved it. Now, I am thinking of giving it another try but only using whipped egg whites that are folded into the batter instead of the whole egg.
I looked up this recipe (and the olive oil chocolate cake) when my son was diagnosed as coeliac. If he was cured tomorrow I’d still make them. They are my ultimate chocolate and lemon cakes. Intense flavour and delicious moist texture, and they keep brilliantly.
I made this cake for a gluten intolerant friend and he loved it - so much that he took all leftovers home. For my personal taste, the polenta I used was too coarse, so I'll go for cornmeal in the future. Definitely a keeper.
I absolutely adore this cake. It fills the house with an amazing aroma and it’s always a huge favourite among my friends. Thank you Nigella.
I'd ben looking for a quality and moist Polenta cake recipe for sometime and came across this one. I used oranges instead of lemons, simply because that's what I preferred. But OMG, this recipe is super moist, the coarse polenta is just the right texture and exactly what I desired. Its my favourite cake recipe now and my definite go to for all occasions! My family and friends just love it. Thank you Nigella what a great addition to my homemaking
This is my all time favorite cake from Nigella, I make it every holiday or when I feel nostalgic. Goes well with every ocassion.
This is amazing. I use all the lemon ( organic Italian lemons) except the juice which is used for the drizzle. Every one loves it and begs me to make another! This recipe doesn't need the drizzle it's firm and moist on its own. If I really want more sweetness I add the lemon/ sugar drizzle. Thank you for this recipe Nigella.
I have been making this as my ‘go to’ cake for about 8 years. Everyone loves it and I bake it for celebrations, work, family and friends. I am often asked to make it for bake sales too!!! The BEST lemon polenta cake ever!!!