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Home » Recipes » Desserts & Treats

Lemon Polenta Cake

Published: Mar 29, 2021 · Modified: Feb 7, 2022 by Angela Allison · This post may contain affiliate links.

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Lemon Polenta Cake

Lemon Polenta Cake is a deliciously moist and naturally gluten-free lemon cake that’s super simple to make. This Italian-inspired dessert is great served with a hot cup of coffee for dessert, breakfast, or a midday treat.

Lemon Polenta Cake slice on a white plate with the cake in the background.

If you are looking for a simple and elegant dessert recipe, then you are going to love this lemon polenta cake. Made with almond flour, cornmeal, eggs, and drizzled with a lemony glaze, this is the perfect treat for any occasion.

If you love lemony Italian desserts, be sure to try my fan favorite Italian Lemon Ricotta Cake or Lemon Amaretti Cookies. And for a fun take on tiramisu, be sure to try this Limoncello Tiramisu. Lemon dessert lovers will go crazy for this Lemon Ricotta Pound Cake and these Lemon Blondies!

Why this Recipe Works!

Lemon Polenta Cake is a traditional Italian dessert that is simple to make and has so much flavor. This is one recipe you definitely don’t want to miss.

You’ll love that this cake comes together quick too. Plus, all that is needed is a hand mixer and a cake pan. If you don’t have a cake pan, feel free to use a springform or a square baking pan instead.

Also, this lemon polenta cake is a great make-ahead treat. You can make and refrigerate for up to a week, or freeze in an airtight container for up to two months.

Lemon Polenta Cake slice on a white plate with blueberries.

This is a tasty treat to serve at breakfast or brunch too. And, it’s not too sweet and has the perfect balance of flavor and texture. Anyone who tries it, loves it!

Ingredients

The ingredients for Lemon Polenta Cake are: cornmeal, almond flour, baking powder, salt, lemon, eggs, butter, sugar, and powdered sugar.

  • Cornmeal: this is an essential ingredient for the cake. You can find cornmeal in the baking section of the grocery store.
  • Almond Flour: the almond keep the cake moist and gluten-free. Be sure to use almond flour and not almond meal, which can be too coarse for this cake.
  • Lemon: lemon zest will add a lot of flavor to this cake. Since you are using the zest of the lemon, try to use an organic lemon if possible.

How to Make Lemon Polenta Cake

This traditional Italian polenta cake recipe is a moist and delicate dessert or breakfast treat that comes together fast. With just a few ingredients, you can have this lemon polenta cake in no time.

process shots showing how to make recipe including mixing together the cornmeal and almond flour.

Step 1: In a bowl, whisk together the almond flour, cornmeal, baking powder, and salt. Set aside.

Step 2: In a separate large bowl, use an electric mixer to beat together the butter and sugar. Then, add in the eggs one a time, mixing in between each addition. Use a microplane to zest a lemon into the batter.

Step 3: Add the cornmeal mixture and stir until well combined.

Step 4: Pour the batter into a 9 inch cake pan that has been sprayed with cooking spray and lined with parchment paper. Spread until smooth. The batter will be thick, so you’ll need to use a rubber spatula to spread it into the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the cake comes out clean. Let the cake cool for 10 minutes in the pan, then remove to a wire cooling rack to cool completely before adding glaze.

Lemon Glaze Instructions

The glaze for the cake is simple and only requires two ingredients: powdered sugar and lemon juice. Remember that lemon you zested earlier, use the juice from that for this simple glaze.

In a bowl, whisk together the powdered sugar and lemon juice until smooth. You want the mixture to be thick but pourable. Once the cake is completely cooled, drizzle the glaze overtop.

Lemon Polenta Cake with lemon glaze on a white plate.

However, if you wanted to skip the glaze, you could always dust the top of the cake with powdered sugar. This cake is also delicious served with a side of berries.

Recipe Tips and FAQs

  • Be sure you are using almond flour and not almond meal for this recipe.
  • Use an organic lemon is possible since you will be using the lemon’s zest.
  • Lemon Polenta Cake could also be made in a 9 x 9 inch baking pan or a springform pan.
  • To ensure that the cake releases easily, line the bottom of the pan with parchment and spray with nonstick spray.
  • If you don’t want to add the lemon glaze, you can just dust the top of the cake with powdered sugar.
How to store Lemon Polenta Cake?

Lemon Polenta Cake can be stored in an airtight container in the refrigerator for up to a week. You can also freeze the cake in an airtight container for up to two months.

Gluten-Free Italian Dessert Options?

There are many delicious gluten-free Italian desserts like this Lemon Polenta Cake. You can also try Italian Almond Chocolate Cookies or Amaretti Biscuits.

recipe on a plate with a fork.

Similar Recipes

  • Almond Flour Apple Cake | Gluten and Dairy Free
  • Blueberry Banana Oat Bars
  • No-Bake Chocolate Coconut Cookies
  • Almond Flour Pear Cake

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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Lemon Polenta Cake

Lemon Polenta Cake

Light and moist lemon polenta cake is a simple to make treat that's perfect with a cup of hot coffee. Naturally gluten-free lemon cake.
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 367kcal
Author: Angela Allison
Cost: 6-8

Equipment

  • 9 inch cake pan

Ingredients

  • 1 ½ cup almond flour (185 grams)
  • ¾ cup cornmeal (125 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened (one and a half sticks)
  • ¾ cup sugar
  • 3 large eggs
  • 1 ½ tablespoons lemon zest (from one lemon)

Lemon Glaze

  • ½ cup powdered sugar
  • 2 ½ teaspoons lemon juice

Instructions

  • Preheat oven to 350 degrees. Coat a 9 inch round cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
  • In a bowl, whisk together the almond flour, cornmeal, baking powder, and salt; set aside.
  • In a large bowl, use a hand held mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs, one at a time, beating until fully incorporated. Stir in the lemon zest and then stir in the dry ingredients.
  • Pour the batter into the prepared cake pan and use a spatula to spread evenly. Bake for 35-40 minutes on the center rack. You will know the cake is done when a toothpick inserted in the center of the cake comes out clean.
  • Cool on a wire baking rack for 10 minutes. Then, use a butter knife to losen the edges of the cake from pan. Remove to wire rack and let cool completely.

Lemon Glaze

  • For the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cake.

Video

Notes

  • Be sure you are using almond flour and not almond meal for this recipe.
  • Use an organic lemon is possible since you will be using the lemon’s zest.
  • Lemon Polenta Cake could also be made in a 9 x 9 inch baking pan or a springform pan.
  • To ensure that the cake releases easily, line the bottom of the pan with parchment and spray with nonstick spray.
  • If you don’t want to add the lemon glaze, you can just dust the top of the cake with powdered sugar.
  • Store leftover cake in an airtight container in the refrigerator for up to a week, or freeze for up to a month. 

Nutrition

Calories: 367kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 324mg | Potassium: 66mg | Fiber: 3g | Sugar: 22g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
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Comments

  1. Essie

    November 21, 2022 at 9:48 pm

    I have a dilemma. I like lemon desserts and am looking for a lemon cake. Both your lemon ricotta cake and this lemon polenta one sound delicious. I haven’t made either a ricotta or polenta cake before. Do you have a suggestion?

    Reply
    • Angela Allison

      November 23, 2022 at 6:28 pm

      That’s a tough call! You really can’t go wrong with either 🙂

      Reply
  2. panicum

    February 07, 2022 at 11:23 am

    I would suggest not calling this cake dairy free. It uses butter. It would be nice if you included an oil substitution for the butter. The recipe is very tempting.
    Thank you

    Reply
    • Angela Allison

      February 07, 2022 at 2:25 pm

      I am so sorry for the oversight on my part. I have modified the text to indicate that this recipe is not dairy free. To make it dairy free, I suggest substituting vegan butter or coconut oil. Thanks!

      Reply
  3. Mim

    October 10, 2021 at 12:07 pm

    5 stars
    Great recipe, can’t wait to try it. Only place I might come unstuck is that I’m not sure what 3/4 cups butter is in grams!

    Reply
    • angelakallison

      October 10, 2021 at 4:13 pm

      It’s 170 grams. enjoy!

      Reply
  4. Beth

    May 11, 2021 at 3:36 pm

    5 stars
    I’ve never made a cake with polenta before and it turned out great! My daughter and hubby loved it! Definitely making this cake again!

    Reply
  5. Tara

    May 11, 2021 at 3:23 pm

    5 stars
    Such a beautiful cake! I love how it is naturally gluten free. Definitely perfect for pairing with a cup of coffee. Yum!

    Reply
  6. Kathryn

    May 11, 2021 at 2:45 pm

    5 stars
    I love polenta and lemon desserts so I know I’ll love this. It looks amazing and so moist! Thank you so much for the recipe.

    Reply
  7. Kim at Three Olives Branch

    May 11, 2021 at 2:08 pm

    5 stars
    Yummmm this was so amazing! Loved all of the fresh lemon flavor in such a fun and easy cake.

    Reply
    • angelakallison

      May 11, 2021 at 7:22 pm

      So happy you liked it!

      Reply
  8. Kate

    May 11, 2021 at 1:52 pm

    5 stars
    I really love traditional Italian polenta cakes, and this one with lemon sounds perfect – definitely baking this soon!

    Reply
  9. pauline

    March 30, 2021 at 9:02 am

    Great cake love the lemon and moist thank you

    Reply
  10. Michelle

    March 30, 2021 at 6:51 am

    5 stars
    Love how this cake is gluten-free — always looking for more gluten-free treats to make for my Mom!

    Reply
  11. Bintu | Budget Delicious

    March 30, 2021 at 6:44 am

    5 stars
    This sounds like such a delicious treat! Lemon is such a great flavour all year round.

    Reply
  12. Jill

    March 30, 2021 at 6:40 am

    5 stars
    This cake was so lemony and delicious. Plus a cinch to make. Thanks for the recipe!

    Reply
  13. Jess

    March 30, 2021 at 6:39 am

    5 stars
    I love all things lemon, wish I was eating another slice right now!

    Reply
  14. Pam

    March 30, 2021 at 6:39 am

    5 stars
    Oh this looks just great, and a bonus that it’s gluten free also.

    Reply

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Angela Allison from This Delicious House.

Hi there, I'm Angela!

I’m a wife, mother of three, and lover of simple and delicious make-ahead food!

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