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Lemon Polenta Cake

Lemon Polenta Cake | How to be Awesome on $20 a Day

Lemon Polenta Cake is soaked in a tangy lemon syrup that makes this gluten-free cake awesome for days.

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Diet: Gluten Free

Ingredients

Scale

for the cake

  • 200 grams unsalted butter, room temp
  • 200 grams sugar
  • 200 grams ground almonds
  • 100 grams cornmeal
  • 11/2 tsp baking powder
  • 3 eggs
  • zest of 2 lemons

for the syrup

  • juice of 2 lemons
  • 125 grams powdered sugar

Instructions

for the cake

  1. Line the bottom of a 9-inch springform pan with parchment, and grease the sides with butter
  2. Preheat your oven to 350F/175C.
  3. With a mixer, beat the butter and sugar together until light and fluffy.
  4. Combine the almonds, cornmeal, and baking powder in a separate bowl, then mix a third of the mixture into the butter and sugar. Add an egg and combine. Continue alternating dry ingredients and eggs until everything is combined.
  5. Finally mix in the lemon zest.
  6. Transfer the batter to your pan and bake for 40 minutes until the edges start to pull away from the pan.
  7. Cool in the pan on a wire rack.

for the syrup

  1. In a small saucepan, boil the lemon juice and powdered sugar until the sugar is dissolved. Set aside to cool.
  2. With a toothpick, prick tiny holes in your cake, then pour the syrup over the cake and let it sink in.
  3. Once cool, remove the collar from your pan. Serve a big wedge and experience pure joy.

Keywords: Lemon, Cake, Gluten-Free

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