Lemon Polenta Cake

4.5
(14)

A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

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Prep Time:
25 mins
Cook Time:
1 hrs 30 mins
Additional Time:
5 mins
Total Time:
2 hrs
Servings:
12
Yield:
1 10-inch cake

Ingredients

  • 2 ⅔ cups turbinado sugar

  • 1 pound butter, room temperature

  • 6 eggs, room temperature

  • 5 cups almond meal

  • 1 ⅓ cups fine cornmeal

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 6 lemons, juiced and zested

  • ¾ cup superfine sugar

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.

  2. Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

  3. In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.

  4. Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.

  5. While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.

  6. Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Editor's Note

If you can't find almond meal, grind raw almonds in a food processor. One pound of almonds will yield approximately 5 cups of almond meal.

Nutrition Facts (per serving)

774 Calories
42g Fat
87g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 774
% Daily Value *
Total Fat 42g 54%
Saturated Fat 21g 105%
Cholesterol 163mg 54%
Sodium 409mg 18%
Total Carbohydrate 87g 32%
Dietary Fiber 3g 11%
Total Sugars 55g
Protein 24g
Vitamin C 43mg 217%
Calcium 314mg 24%
Iron 6mg 35%
Potassium 952mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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