Lemon Polenta Cake

Have you been wanting to try baking a polenta cake but don’t know where to start. If so, here’s an easy recipe you can follow, and because it’s based on our delicious plumcake recipe, it’s really good.

PS: Polenta cake is in general a little dryer than regular cake, so if you don’t like that, please skip the polenta and follow our Italian plumcake recipe. You can replace the chocolate chips with lemon rind to get that flavour. Alternatively, you can follow this exact recipe but replace the polenta flour with the same quantity of regular flour.

Why Bake A Polenta Cake?

The hype around polenta cake stems from its unique texture and flavor profile, offering a delightful twist on traditional cakes. Polenta cake, originating from Italy, specifically the northern regions where polenta is a staple ingredient, brings a rustic and comforting charm to the dessert table.

People are drawn to baking polenta cakes for several reasons.

The inclusion of polenta, a cornmeal-based ingredient, adds a slightly crunchy texture and a subtle nuttiness to the cake, providing a pleasant contrast to the soft and moist crumb.
Additionally, polenta cakes are often gluten-free, making them suitable for those with dietary restrictions or preferences.

Our polenta cake is not gluten free, but you can make it so by using a gluten free flour along with your polenta. I wouldn’t personally suggest doubling your polenta quantity to make it entirely with polenta. That would make it very dry.

Things To Know Before Baking Your Polenta Cake

I baked this polenta cake with the regular polenta cornmeal that comes in packages to make your savoury polenta side. That’s because I couldn’t find polenta flour. I am not referring to the white corn starch used for binding, but a finer polenta flour.

Instead, I blitzed the polenta mix my blender, and that worked partially.

If you can’t find polenta flour, trying using a more powerful food processor. I didn’t want to get my large one out, but you should, because the coarseness of your polenta flour makes a huge difference.

The cake was still delicious, but to me it was a little dry and coarse. I like a soft, fluffy and airy cake, just like my Italian plumcakes turn out each time.

The one thing I loved about this polenta cake was the colour. It was a bright yellow orange shade and just gave it a nice effect.

Easy Lemon Polenta Cake Recipe

Now that I have given you all the information you need, let me share my lemon polenta cake recipe. Enjoy baking it.

Lemon Polenta Cake

Try this easy lemon polenta cake based off our delicious Italian plumcake recipe. It's perfect if you like a rustic slightly gritty homemade cake.

Course Dessert

Cuisine Italian

Keyword lemon cake, polenta cake

Prep Time 30

Cook Time 55

Total Time 1 30

Servings 8

Author Alessia

Cost €8

Equipment

2 large bowls
1 baking dish - loaf shaped
3 tablespoons
1 spatula
1 grater

Ingredients

100 gr flour 00
100 gr thin polenta flour or blend it in a food processor to thin it further if using normal polenta cornmeal
100 ml Belmorso Extra Virgin Olive Oil
100 gr sugar I like to use coconut sugar, but brown or regular table sugar works too.
1 sachet Vanilla flavoured baking mix like Paneangeli or Bertolini or use 2 teaspoons baking powder + 1/2 teaspoon baking soda
1 pinch salt
1 lemon rind
1 lemon juice
150 gr Greek yogurt plain
2 eggs
1 egg yolk

Instructions

Put the eggs and sugar in a bowl. Beat them with a handheld mixer.
Add the Belmorso EVOO and beat some more.
Add the lemon rind and fold with your spatula.
Add the lemon juice and beat.
Add the yogurt and beat.
Don't forget to blitz your polenta cornmeal if you haven't found the right type.
In a separate large bowl, mix the flours - regular and polenta, with the salt and baking mix. Mix well.
Incorporate 1/2 of the dry ingredients into the bowl with the liquids, and beat them gently. You can up the speed after.
Repeat a second time.
Pour the mix into your loaf baking dish covered with parchment paper or oiled. Give it a few taps over the counter.
Bake in a pre-heated oven at 170 degrees Celsius for 55 minutes, or until a stick comes clean.
Take it out of the oven. Dust it with powdered sugar and leave to cool. Enjoy with a cup of tea or coffee.