Lemon Polenta Cake

I had a couple of lemon in the fridge so I wanted to used them in a cake. I had a recipe that I wanted to try for some time so this was my chance.


  • 250g ground almonds
  • 100g fine polenta / cornmeal
  • 50g coarse polenta
  • 1 teaspoon baking powder
  • 250g (good) butter + a bit for greasing
  • zest and juice of 3 (good) lemons (medium size)
  • 4 free range / organic medium eggs


  • Preheat oven at 180C. Grease a 20cm round cake tin
  • Mix the almonds, both kinds of polenta and the baking powder together in a bowl and put aside.
  • Put the butter, lemon zest and sugar into another bowl and cream together. I used a wooden spoon. Get ready to sweat a bit. Once everything is mixed, start adding an egg at each time, mix well, and add another.
  • Add the initial bow with the polenta and almond to the mixture. Mix well until everything is combined. Add the lemon juice. Mix well.
  • Poor everything on the tin and smooth the top. Bake for 50-55 minutes. Check the top is brown.

It is a quick, moist and easy cake. And it is tasty!