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Lemon Polenta Cake
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Delicious cornmeal and almond cake, soaked in citrusy lemon syrup.
Ingredients:
  • 2.6666667461395 cups turbinado sugar
  • 1 pound butter, room temperature
  • 6 eggs, room temperature
  • 5 cups almond meal
  • 1.3333333730698 cups fine cornmeal
  • 1 teaspoon baking powder
  • 6 lemons, juiced and zested
  • 0.75 cup superfine sugar
Instructions:
  • Preheat your oven to a cozy 300 degrees F (150 degrees C) and line the bottom of a 10-inch cake pan with parchment paper.
  • Cream together the sugar and butter with an electric mixer until fluffy and pale in color. Slowly add room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  • Combine almond meal, cornmeal, baking powder, salt, and lemon zest in a separate bowl. Gently fold into the butter mixture until just combined.
  • Transfer the batter into the pan and bake in the preheated oven until the cake is golden and a toothpick comes out clean when inserted in the center, which should take between 90 to 120 minutes.
  • As the cake bakes, mix lemon juice and superfine sugar in a saucepan. Boil over medium-high heat until sugar dissolves and liquid reduces by half. Remove from heat.
  • Once the cake is out of the oven, prick holes in it with a skewer or toothpick and pour the lemon syrup over the top. Let the cake cool completely in the pan before serving.

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