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Lemon & Cardamom Polenta Cake

April 18, 2017 by Kayley 13 Comments

 

Lemon Polenta Cake

My love for rustic cakes just keeps growing. There is so much beauty and enjoyment to be found in the simplicity of such cakes. This lemon polenta cake is one that I find myself making over and over again. Almond flour and polenta keep it dense and full of texture, while grass-fed butter, cardamom, and fresh lemon give it a richness contrasted with the bright pops of lemon. I really prefer this cake warm as it highlights it’s buttery texture and warm, bright flavors. If would be so nice along side a scoop of vanilla ice cream, too.

A few tips:

Use grass-fed butter. The flavor will be so much richer than if you were to use conventional.

If you aren’t sure if you love cardamom or not, cut it back to 1/4 teaspoon.

Use Meyer lemons for a more mellow lemon flavor.

I use an 8″ cake pan in the recipe, but you can also use a 9″ springform, as I did with the cake that is pictured. For those of you wanting to know where to find the pan, here is the link:

Serve warm. with ice cream, if you’re feeling it.

Lemon Polenta Cake

 

Lemon Polenta CakeLemon Polenta CakeLemon Polenta CakeLemon Polenta Cake

Lemon Polenta Cake
 
Print
Serves: one 9" round cake
Ingredients
  • 1 cup Grass-fed Butter, softened
  • 1 cup Raw Cane Sugar
  • 3 Eggs
  • 3 cups Almond Flour
  • 1 cup Fine Polenta(use cornmeal if you can't find fine polenta- regular is too coarse)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Ground Cardamom
  • Zest of 2 small lemons
  • Juice of 2 small Lemons
  • 1 teaspoon Vanilla
  • For the Lemon Syrup:
  • Juice of 2 Lemons
  • ⅓ cup Honey
Instructions
  1. Grease an 8" cake pan or springform with butter and line the bottom with parchment paper.
  2. Preheat the oven to 350 degrees.
  3. In a mixing bow, beat the butter and sugar together until light and fluffy, 2-3 minutes. Beat the eggs into the butter mixture, one at a time.
  4. In another mixing bowl, whisk together the almond flour, polenta, baking powder, cardamom, and lemon zest.
  5. Add to the wet ingredients along with the lemon juice and vanilla and beat until well combined. Scoop the batter into the preared pan and smooth the top.
  6. Bake in the preheated oven for 30 minutes. Reduce the heat to 320 degrees and bake for another 20-25 minutes, or until a tester inserted into the center of the cake comes out clean and cake is golden brown on top.
  7. While the cake is baking, make the syrup. Place the lemon juice and honey in a saucepan and bring to a boil. Reduce heat to medium and let mixture simmer for 3-4 minutes. Remove from heat.
  8. When the cake has finished baking, remove from oven and poke holes over the top with a toothpick. Spoon the syrup over the top of the cake and allow to soak in. Let cake cool for 20 minutes in the pan. Run a knife around the edge of the cake, if necessary, and remove from pan.
  9. Serve warm.
3.2.2925

Recipe adapted from Inquiringchef.com

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Filed Under: Cakes, Desserts Tagged With: cake, lemon, polenta

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Comments

  1. jess larson | plays well with butter says

    April 19, 2017 at 8:27 AM

    using polenta in cake is seriously inspired. i bet the flavor is phenomenal. i can’t wait to try this recipe this spring!!

    Reply
    • Kayley says

      April 29, 2017 at 3:40 PM

      Thanks Jess! It’s one of my favorite cakes!

      Reply
  2. Julia Mueller says

    April 20, 2017 at 9:00 AM

    This cake looks like pure perfection! I absolutely love to bake with almond flour and the lemon-cardamom combo sounds like pure bliss. I’m definitely feeling inspired to bake this beauty asap! I pinky promise I’ll use grass-fed butter, too – it definitely makes cakes that much better!!

    Reply
  3. Mairi-a says

    April 23, 2017 at 1:21 AM

    Hi , I’m a little confused,You mention almond flour, do you mean ground almond meal? Or is there actual flour made with almonds..is it possible to just finely grind fresh de-skinned dried almonds , many thanks

    Reply
    • Kayley says

      April 29, 2017 at 3:37 PM

      I use almond flour, which is essentially finely ground almonds with the skins removed. I believe almond meal still has the skins – don’t use that! =)

      Reply
  4. Angela says

    April 24, 2017 at 4:34 AM

    This is beautiful, I have a similar bundt tin and I love the simple homely cake it creates.

    Reply
    • Kayley says

      April 25, 2017 at 9:21 AM

      Thank you Angela!! Isn’t is such a fun tin!?

      Reply
  5. Laura | Tutti Dolci says

    April 27, 2017 at 2:23 PM

    Just gorgeous! The combination of lemon and polenta is so lovely!

    Reply
    • Kayley says

      April 29, 2017 at 3:34 PM

      Thank you Laura!

      Reply
  6. Trena says

    May 31, 2017 at 4:42 PM

    How do you measure your almond flour? I know some people lightly spoon it in and level it, like one would with a wheat flour, and others gently pack it into the measuring cup. Do you have weights for those who choose to weigh ingredients?

    Reply
    • Kayley says

      October 19, 2017 at 8:18 AM

      I gently pack it. I don’t have weights, sorry!

      Reply
      • Trena says

        November 13, 2017 at 5:05 AM

        Thanks! This helps-can’t wait to make it!

        Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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