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Italian Lemon Polenta Cake

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A rustic and tender Italian Lemon Polenta Cake made with fine cornmeal and fresh lemon zest for a moist, lightly crumbly texture and bright citrus flavor. Perfect for tea time, gatherings, or a simple elegant dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40–45 minutes
  • Total Time: 60 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 150 g fine polenta (cornmeal)
  • 100 g all-purpose flour
  • 150 g unsalted butter, softened
  • 180 g granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 lemons
  • 60 ml fresh lemon juice
  • 2 teaspoons baking powder

Instructions

  1. Preheat oven to 170°C (340°F). Grease and line an 8-inch (20 cm) round cake pan.
  2. Cream butter and sugar together for 3–4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in lemon zest and lemon juice until combined.
  5. In a separate bowl, whisk together polenta, flour, and baking powder.
  6. Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use fine polenta for best texture.
  • Do not overmix to prevent density.
  • Store at room temperature up to 3 days or refrigerate up to 5 days.
  • Freeze tightly wrapped for up to 2 months.
  • Fresh lemon juice provides the brightest flavor.

Nutrition

Find it online: https://savorymomskitchen.com/italian-lemon-polenta-cake/