Lemon Polenta Cake

Filed in Food and Drink by on July 26, 2015 0 Comments

lemon polenta cake


Lemon Polenta Cake


This is a fabulous, lemony, Summery cake which is extremely moist and buttery. Inspired by my friend Ines who served it one sunny Sunday afternoon in Zurich, it’s ideal with a cup of tea but works equally well as a dinner dessert with a blob of creme fraîche or a scoop of vanilla ice cream. The cake is similar to one I used to make in London based on a Middle Eastern recipe but this one has a higher density of ground almonds.

For an extra tang I used the zest and juice of an additional lime as it is quite sweet – but if you would prefer not, it’s not essential.


  • 200 grams soft unsalted butter  – plus extra for greasing the spring form tin
  • 200 grams caster sugar 
  • 200 grams ground almonds 
  • 100 grams fine polenta (you can buy in most Coop or Migros)
  • 1 ½ teaspoons baking powder 
  • large eggs 
  • zest of  lemons and 1 small lime 
  • juice of  lemons and 1 small lime
  • 125 grams icing sugar


  1. Whisk the butter and sugar together till creamy.
  2. Add in some of the ground almonds, polenta and baking powder. Then alternate the remaining dry ingredients and the egg until it’s all well beaten together.
  3. Add the lemon and lime zest and pour into a lined and greased 23cm (9inch) springform cake tin and bake in the oven at 180 degrees for about 35-40 minutes.
  4. The cake should still be a little wobbly but it should be coming away from the sides of the tin. Place the tin on a wire rack to cool.
  5. Pour the lemon and lime juice and icing sugar into a small pan and boil until the sugar has dissolved. Prick the top of the cake all over with a skewer and pour over.
  6. When it has cooled down take out of the tin and serve on its own or with some creme fraîche.





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