Lemon Polenta Cake


Rating: 2.71 / 5.00 (21 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Dough:









Syrup:





Instructions:

For the lemon polenta cake, preheat the oven to 180°C, grease a springform pan and line the bottom with baking paper. Cream butter and sugar until light and creamy.

Beat in lemon zest, lemon juice, eggs and ground almonds vigorously. Sift in polenta and baking powder and mix well.

Pour the batter into the pan and spread. Bake for 35 minutes until the cake is golden brown and remove from the oven. Let cool in the pan for 20 minutes.

For the syrup, heat all the ingredients in a saucepan until the sugar is dissolved. Then bring to a boil and simmer for 4 minutes until a syrupy consistency is reached.

Place the cake on a cake rack and drizzle with half of the syrup. Then let cool completely. Cut the lemon polenta cake into pieces, drizzle with the remaining syrup and serve.

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