Print

Polenta Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and tender polenta cake with a delicate crumb and bright citrus flavor, offering a rustic and naturally gluten-free-friendly dessert option.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 cup fine polenta (cornmeal)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup plain yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 180°C (350°F) and grease and line a round cake pan with parchment paper.
  2. In a bowl, whisk together the polenta, flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the yogurt, milk, vanilla extract, lemon zest, and lemon juice until combined.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use orange zest instead of lemon for a different citrus flavor.
  • Drizzle with a lemon syrup for extra moisture and sweetness.
  • Add ground almonds or almond extract for a nutty variation.
  • Top with fresh berries or powdered sugar before serving.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring to room temperature or warm slightly before serving.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-polenta-cake/