Lemon Polenta Cake
Serves: one 9" round cake
  • 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
  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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/04/18/lemon-cardamom-polenta-cake/