Lemon Polenta Cake Recipes

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LEMON POLENTA CAKE



Lemon polenta cake image

This gluten-free, flourless citrus cake is made using polenta and ground almonds. Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert

Provided by Barney Desmazery

Categories     Dessert

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 10

140g butter, softened, plus extra for the tin
2 lemons softened, plus extra for greasing
3 eggs
250g golden caster sugar
200g ground almond
175g polenta or fine cornmeal
1 tsp gluten-free baking powder
mascarpone, to serve
140g golden caster sugar
1 lemon, juiced

Steps:

  • Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
  • Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
  • While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.

Nutrition Facts : Calories 590 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

LEMON POLENTA CAKE



Lemon Polenta Cake image

Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, plus more for pan
1 cup superfine sugar
2 cups almond meal or flour
3/4 cup fine polenta or cornmeal
1 1/2 teaspoons baking powder (gluten-free, if necessary)
3 extra-large eggs
Zest and juice of 2 lemons
1 heaping cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper and butter sides; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and superfine sugar until pale and fluffy.
  • In a medium bowl, mix together almond meal, polenta, and baking powder. Add some of the almond meal mixture to the bowl with the butter mixture and beat to combine. Add one egg and mix until combined. With the mixer on low, continue alternating adding remaining almond meal mixture and 2 eggs; mix until well combined. Add lemon zest and mix just to combine.
  • Pour batter into prepared pan and transfer to oven; bake until a cake tester inserted into the center comes out with just a few crumbs and cake begins to pull away from sides of the pan, about 40 minutes. Transfer to a wire rack to cool.
  • Meanwhile, in a small saucepan, mix together lemon juice and confectioners' sugar; place over medium heat and bring to a boil. Cook, stirring, until sugar is dissolved; remove syrup from heat.
  • Using a cake tester, prick holes all over the top of the cake; pour warm syrup over cake and let cool completely. Remove from pan and serve.

LEMON POLENTA CAKE



Lemon Polenta Cake image

A syrupy lemon thrill that is my favorite! This cake recipe uses ground almonds instead of flour.

Provided by kiminal

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 12

Number Of Ingredients 9

2 ⅔ cups turbinado sugar
1 pound butter, room temperature
6 eggs, room temperature
5 cups almond meal
1 ⅓ cups fine cornmeal
1 teaspoon baking powder
½ teaspoon salt
6 lemons, juiced and zested
¾ cup superfine sugar

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
  • Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  • In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
  • Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
  • While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
  • Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Nutrition Facts : Calories 774.1 calories, Carbohydrate 86.7 g, Cholesterol 163.2 mg, Fat 41.9 g, Fiber 3.2 g, Protein 23.5 g, SaturatedFat 21 g, Sodium 409.3 mg, Sugar 54.5 g

LEMON POLENTA CAKE



Lemon Polenta Cake image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 16 slices

Number Of Ingredients 12

Cake:
1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing
1 cup superfine sugar
2 cups almond meal/flour
3/4 cup fine polenta/cornmeal
1 1/2 teaspoons baking powder (gluten-free if required)
3 eggs
Zest 2 lemons (save the juice for the syrup)
Syrup:
Juice 2 lemons (see above)
Heaping 1 cup confectioners' sugar
Special Equipment: 1 (9-inch) springform pan

Steps:

  • This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour.
  • But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
  • Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike.
  • For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F.
  • Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
  • Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
  • Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan.
  • For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan.
  • Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days.
  • Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM



Polenta Pound Cake with Peach Topping and Mascarpone Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h40m

Yield about 9 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup all-purpose flour
1 cup instant polenta
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 cup whole-milk ricotta
1/4 cup Greek yogurt
2 teaspoons vanilla extract
Zest of 1 orange
12 ounces orange marmalade
Juice of 1 orange
1 peach, pitted and sliced
2 cups heavy cream
2 tablespoons confectioners' sugar
1/3 cup mascarpone
1 teaspoon vanilla extract

Steps:

  • Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
  • Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
  • For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
  • Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
  • Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

LEMON POLENTA POUND CAKE



Lemon Polenta Pound Cake image

This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice.

Provided by Graciebonica

Categories     Brunch

Time 1h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 13

1/2 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
1/2 cup butter
2 tablespoons grated lemon zest
1 1/4 cups sugar
6 tablespoons fresh lemon juice
2 tablespoons evaporated milk
whipped heavy cream
lemon curd
blueberries or raspberries

Steps:

  • Preheat the oven to 350°F
  • Line a 9x5-inch loaf pan with parchment or waxed paper.
  • Combine the cornmeal, flour, baking soda and salt; set aside.
  • Beat the egg whites until stiff; set aside.
  • Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
  • Add the lemon juice and milk alternately with the dry ingredients.
  • Blend just until the dry ingredients are moistened.
  • Carefully fold in the beaten egg whites.
  • Spoon the batter into the prepared pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  • Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
  • Remove the lining paper and cool completely.
  • Slice, spread with lemon curd, top with whipped cream and berries.

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Top Asked Questions

How do you make a polenta cake?
Gradually add the eggs, whisking all the time. Using a large metal spoon, stir in the ground almonds, then fold in the polenta, baking powder, lemon zest and juice and mix to combine. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, or until just set and golden-brown.
Why is polenta used to make lemon cake?
Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time.
Is polenta cake gluten free?
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.
How do you make a lemon cake with almonds?
Combine the almonds, cornmeal, and baking powder. Combine the butter and sugar. Alternate the dry mixture with the wet mixture, adding in the eggs as you go. Place batter in baking pan. Top warm cake with lemon syrup. Once cooled, remove the cake from the pan.

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