Most wheat-free cakes are a tragic choice between a 'crumbly mess' and 'cardboard masquerading as food.' Not this one. This Lemon Polenta Syrup Cake is a citrus-soaked revelation that proves you don't need gluten to achieve greatness; you just need a little Italian swagger and a lot of lemons.
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Why You'll Love This Cake
- The Texture: Imagine a cross between a classic pound cake and a rustic Italian treat.
- The Zing: Drenched in a sweet-and-sour syrup that awakens your taste buds.
- Naturally Gluten-Free: Using ground almonds keeps it incredibly moist for days.
Fresh Zest and Golden Grains
The simple, high-quality ingredients needed for the perfect lemon polenta syrup cake are likely already in your pantry. We use fine polenta for that signature golden hue and ground almonds to ensure the crumb remains rich and tender.
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Fresh from the Oven
There is a specific moment of kitchen glory when you pull this vibrant, golden-brown cake from the oven. The edges are perfectly crisp, the center is light and springy, and the scent of toasted almonds and citrus fills the entire room.
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The real magic happens while the cake is still steaming. We poke a hundred tiny holes and pour over that liquid gold syrup. This ensures the lemon juice penetrates deep, making every bite burst with bright, zesty flavour.
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🍋 Lemon Polenta Syrup Cake
Lemon-glazed polenta sponge, served chilled with a finish of fresh zest.
Prep: 20m | Bake: 45m | Servings: 10
Ingredients
- 200g unsalted butter (softened)
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta
- 1½ tsp baking powder
- 3 large eggs
- Zest and juice of 2 lemons
- 125g icing sugar (for the syrup)
Instructions
- Prepare Pan: Preheat oven to 180°C. Grease and line a 20cm round tin.
- Cream: Beat butter and sugar until pale and fluffy.
- Combine: Whisk in almonds, polenta, and baking powder. Add eggs one at a time.
- Bake: Fold in zest. Bake for 45 minutes until edges shrink slightly.
- Soak: Poke holes in the warm cake. Mix lemon juice and icing sugar, then pour slowly over the cake.
- Cool: Allow to cool completely in the tin before releasing.
You will notice as the cake cools that the syrup creates a slight crust on top while keeping the interior unbelievably moist. Serve with a dollop of mascarpone or Greek yogurt.
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Final Thoughts
Remember: Fresh lemons are non-negotiable - bottled juice simply won't provide that essential aromatic lift. Calories don't count when you share - pass this one on to a friend who needs a slice of sunshine.
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