Featured Post

πŸ‹ Lemon Polenta Syrup Cake Recipe (Gluten-Free)

on
Most wheat-free cakes are a tragic choice between '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.

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.

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, promising something truly special.

Freshly baked lemon polenta cake

The Secret is in the Soak

The real magic happens while the cake is still steaming. We poke a hundred tiny holes across the surface and pour over that liquid gold syrup. This ensures the lemon juice penetrates deep into the heart of the cake, making every single bite burst with bright, zesty flavor.

Pouring lemon syrup
Wait for the cake to cool completely in the tin before releasing it. This patience allows the polenta to 'set' and absorb every drop of that citrus goodness. The result is a dense, buttery crumb that is never dry and always impressive to serve.

πŸ‹ Lemon Polenta Syrup Cake

Lemon-glazed polenta sponge, served chilled with a finish of fresh zest.
The Perfect Polenta Wedge

A vibrant, golden, gluten-free cake with a rustic polenta crumb and a sweet, zesty citrus soak.

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

  1. Prepare Pan: Preheat oven to 180°C. Grease and line a 20cm round tin.
  2. Cream: Beat butter and sugar until pale and fluffy.
  3. Combine: Whisk in almonds, polenta, and baking powder. Add eggs one at a time, beating well.
  4. Bake: Fold in lemon zest and bake for 45 minutes until the edges shrink from the sides.
  5. Soak: Poke holes in the warm cake and pour over the lemon juice and icing sugar syrup.
You will notice as the cake cools that the syrup creates a slight crust on top while keeping the interior unbelievably moist. This is the hallmark of a truly great polenta cake—a satisfying crunch followed by a tender, almond-rich center that only gets better with a dollop of mascarpone or Greek yogurt.
Close up of golden polenta cake crumb

Final Thoughts

To ensure your cake is a triumph rather than a tragedy, remember: fresh lemons are non-negotiable—bottled juice simply won't provide that essential aromatic lift. If you’re picky about texture, stick to fine polenta to keep that golden crumb elegant rather than gritty.

Calories don’t count when you share - pass this one on to a friend who needs a slice of sunshine.

The Full Italian Circuit: If you’re looking for the perfect preamble to this citrus soak, my One-Pot Spinach Pesto Chicken Lasagna is the savoury partner this cake deserves. It’s zero-drama, 30-minute comfort food that leaves just enough room for a double slice of lemon heaven.