Lemon polenta cake
Published: March 25, 2015 at 3:08 PM
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Serves 8
Easy
Total time: 1 hr and 15 mins
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This lemon polenta cake is a dense, rich cake with a boozy limoncello syrup. A great way to zest up an afternoon tea or coffee break
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Try our lemon polenta cake then check out our lemon drizzle cake, lemon cake, vegan lemon drizzle cake and lemon loaf cake.
Ingredients
Nutrition
-
250g butter
softened
-
100g polenta
-
3 (3 zested lemons
1 juiced)
-
250g ground almonds
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250g caster sugar
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3 eggs
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made by warming 4 tbsp limoncello with 3 tbsp icing sugar limoncello syrup
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1 tsp baking powder
Nutrition: per serving
- kcal667
- fat46.1g
- saturates18.3g
- carbs53g
- fibre2.6g
- protein10.8g
- salt0.77g
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Method
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step 1
Heat the oven to 160c/fan 140c/gas 3.
Butter and base line a 23cm springform cake tin.
Beat together the butter and sugar until light and fluffy (use an electric hand whisk).
Add the eggs one by one and beat between each addition. Fold in the polenta, almonds and baking powder. Mix in the lemon zest and juice.
Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top of the cake loosely with foil after 30 minutes to stop it browning too much).
Serve slices warm with a drizzle of limoncello syrup.
Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.
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