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Lemon Polenta Cake

Rated as 4.5 out of 5 Stars

"A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour."
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2 h servings 774
Original recipe yields 12 servings (1 10-inch cake)


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  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.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 774 calories; 41.9 86.7 23.5 163 409 Full nutrition

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Read all reviews 12
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I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a de...

Great recipe, great cake! It is super simple to make and delicious to eat. Instead of 8 servings, I followed the recipe for 2 servings baked in an 8" round pan. This amount will easily serve 6 p...

It came out great. Used meyer lemons and 3.5 stick of butter since other reviewers said 4 was too much. I would use 3 sticks next time because some of the butter seeped out of the bottom of my s...

This is a delicious Gluten Free lemon cake. I make it for a farmers market and the customers can't get enough of it!

I made this and we enjoyed it. For next time, I wonder the quantity of squeezed lemon juice (rather than "6 lemons", since lemons are a variety of sizes.) Will also try it again with less butter...

Wonderful flavor, moist, easy to make

love it. beginning baker even did well this

Loved this cake with a punch of lemon. Moist and so good!

This cake was delicious! I made half the recipe in an 8x8 pan and it turned out great. Fantastic lemon flavor and the almond meal and cornmeal gave it a very interesting texture.