Lemon Polenta Cake


Lemon Polenta Cake

This lemon polenta cake is the bomb! Sweet but tangy and a little extra crunch from the polenta, it is a perfect tea-time treat.

Ready in 55 minutes Good For ,


Preheat the oven to 170°C fan.

To make the cake: In the food processor cream the sugar and butter/oil, add the polenta, ground almonds, baking powder and bicarbonate of soda. Break in the eggs one at a time then add in the zest, juice and vanilla extract.

Grease a 22cm cake tin and pour in the mixture and bake for 40-45 minutes until a knife pulls out clean.

In a pot warm the drizzle ingredients together and pour over the cake once out of the oven.

Top with berries, coconut flakes, cacao nibs and slices of lemon.


  • Emma Shibli

    Really nice. I infused rosemary in the syrup which worked well

  • Rose

    Hi Madeline,
    I made this last night and it was SO delicious!! Thank you so much xx

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Amazing! xx

  • Roylene Cuttress

    Hi Madeline, I was reading this recipe and it got my attention since there is no wheat flour being used. Right? Is it Gluten Free, I hope. Thanks so much for all the great postings you do. They are yummy. Roylene

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi beautiful, yes it is! xx

    • Roylene Cuttress

      Thank you Madeline.

  • Sarah Jay

    Hi Madelein, could I substitute the coconut sugar with stevia? If yes, how much Stevia should I use? Best and thanks, Sarah

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, yes you can in equal amounts xx

    • Sarah Jay

      Thanks Madeleine!!

  • Polona

    Hi Madeleine, should I cook the polenta first or I just put polenta into the mixture and it will cook while baking? Love you!!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Hi babe, no just stick it in as it is, it will cook into the cake xx

  • Migue_Mateo

    looks so delicious and perfect, I´m going to try. Thanks!

Follow me on Instagram @madeleine_shaw_