JojoM

A rich, syrup-soaked lemon polenta cake that marries English drizzle cake with Italian rustic flair. Naturally gluten-free and irresistibly moist.
There’s something magical about a lemon cake that manages to be bright, tangy, rustic, and luxurious all at once. This lemon polenta cake brings together the best of two worlds: the comforting familiarity of an English lemon drizzle and the hearty, nutty soul of Italian polenta and almonds. Naturally gluten-free and gorgeously moist, it’s the kind of bake that disappears faster than anyone admits. One slice turns into two… then suddenly half the cake is gone. 😉
What makes this cake irresistible is its unique texture. Instead of a fluffy sponge, you get a tender, almost pudding-like crumb thanks to the trio of ground almonds, fine polenta, and melted syrup. The lemon syrup doesn’t just sit on top—it seeps through every bite, creating that signature glossy finish and zesty punch.
It’s also an incredibly forgiving, unfussy recipe. No creaming butter to perfection or sifting flour endlessly. Just wholesome ingredients baked into something beautifully simple.
This dessert rewards patience. Give the syrup time to soak in fully and let the cake cool completely before slicing. Even better? It tastes even more intense the next day—ideal for make-ahead hosting, slow weekend teas, or keeping in the fridge for when the craving hits.
Plus, it freezes beautifully, so you can always keep an emergency slice on standby (a wise life choice).
This cake loves company, especially creamy or tangy toppings that balance its richness. Try it with:
Serve it chilled for a refreshing finish or slightly warmed for an ultra-comforting treat.
With just eggs, butter, sugar, almonds, polenta, and lemons, you get layers of flavor that feel both homely and refined. Fine polenta or cornmeal gives it a delicate grain, while ground almonds keep it satisfyingly dense and moist. The star, of course, is the lemon—zest in the batter for brightness, juice in the syrup for sparkle.
Every element works together to create a cake that’s humble yet elegant, perfect for birthdays, afternoon tea, or casual get-togethers.
Once you’ve made this lemon polenta cake, it becomes one of those recipes you reach for again and again. It’s naturally gluten-free, incredibly fragrant, and delivers maximum payoff for minimal effort. Whether you’re baking for guests or indulging at home, this cake always delivers that “just one more slice” moment.
Enjoy every citrus-soaked bite! 🍋💛
A rich, syrup-soaked lemon polenta cake that marries English drizzle cake with Italian rustic flair. Naturally gluten-free and irresistibly moist.

Use fine polenta or cornmeal for the best texture.
Let the syrup soak in completely before removing the cake from the tin.
The cake is best served with a spoon or fork due to its moistness.
Can be made 3 days ahead and stored airtight.
Freezes well for up to a month.
We use affiliate links, which may earn us a small commission at no extra cost to you.
Preheat the oven to 180°C (gas mark 4) and line a 23cm springform tin with baking parchment. Grease the sides with butter.
Beat the butter and sugar until pale and fluffy.
Mix the ground almonds, polenta, and baking powder in a separate bowl.
Add part of the dry mixture into the butter-sugar mix, followed by an egg. Continue alternating until all eggs and dry mix are incorporated.
Stir in the lemon zest and transfer the mixture to the prepared tin.
Bake for around 40 minutes, until the edges shrink slightly and a cake tester comes out cleanish.
While the cake bakes, heat lemon juice and icing sugar in a saucepan until the sugar dissolves.
Once the cake is done, prick the surface with a cake tester and pour the warm syrup over the top.
Let the cake cool completely in the tin before unmoulding.
8/2/2025
I’m not gluten-free but I’d choose this over a regular lemon cake any day.
8/2/2025
So moist and lemony! I served it with a dollop of crème fraîche—absolute hit.
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Add your personal creations and build your own recipe collection.
Original professional patisserie formula; adapted by JojoM