Lemon polenta cake

October 16, 2014 (Last Updated: January 11, 2019)
Lemon polenta cake recipe

Recipe by Jenny Crwys-Williams

The recipe doesn’t mention it, but I bought indecently thick cream to go with the polenta cake, which I served as a Sunday evening pud. No one complained. The unrefined white sugar was bought from Woolworths’ excellent range: don’t be put off by the colour (a dirty white) or by the size of the granules.

Lemon polenta cake


  • 250g unsalted butter
  • 250g unrefined white sugar
  • 3 lemons
  • 4 large eggs
  • 125g polenta
  • 100g self-raising flour



Cream together the butter and sugar, and add the zest and juice of two and a half lemons (save the other half for the top). Mix in the eggs and polenta and, finally, fold in the flour. Pour into a greased 20cm cake tin. Finely slice the remaining lemon half, and place slices over the top of the cake. Bake at 160°C for 30 minutes. Serve warm as a dessert or as a cake at room temperature.

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