Lemon Polenta Cake

Lemon Polenta Cake

Polenta (cornmeal) is used in Northern Italy for savory and sweet dish alike. My mother used to make this cake and serve it with tea.

12 servings
Preparation 15 min
Cooking 30 min

Standing 1 h

350 calories per serving 


1 cup butter, unsalted   200 g
1 cup sugar   200 g
1 1/2 cup almonds   200 g
3/4 cup cornmeal (polenta)   100 g
2 tsp baking powder   5 g
3 eggs size large    
2 lemons juice, freshly squeezed   240 g
1/2 cup icing/confectioners' sugar   65 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Line the base of a 25cm springform cake pan with parchment paper and grease its sides lightly with butter.
  2. Lightly grind the sugar in a coffee grinder to make it just a bit finer, but not to icing sugar consistency. Set aside in a bowl. Grind the almonds, then set aside in another bowl.
  3. In a large bowl, cream the sugar with the butter using a mixer, about 5 min until the mixture is pale and whipped. In another bowl, mix together the almonds, polenta and baking powder. Add the almond mixture, to the sugar micture, alternating with the eggs. Mix well until homogeneous.
  4. Pour the mixture into the prepared cake pan and bake in the oven for about 30-35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down in its pan.
  5. Meanwhile, make the syrup. Mix together the lemon juice and icing sugar in a glass or pyrex container. Cook in a microwave at maximum power until the icing sugar is dissolved into the juice. Pour the warm syrup over the cake, and leave to cool before taking it out of its pan. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (90g)


% DV*

* DV = Daily Value




24 g

36 %

Saturated 10 g
+ Trans 0.5 g

52 %


85 mg


55 mg

2 %


33 g

11 %


3 g

13 %


23 g


6 g

Vitamin A

15 %

Vitamin C

10 %


8 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Low :
Source of :
Calcium, Copper, Fibre, Folacin, Iron, Niacin, Omega-6, Pantothenic Acid, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Good source of :
Magnesium, Manganese, Phosphorus
Excellent source of :
Vitamin E

More info

This recipe is in the following categories: Desserts | Halal | Kosher | Low Sodium | Vegetarian | Italian

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