Home Bake Box: Lemon Polenta Cake

I’ll admit, my last bake box recipe and review was almost 4 months ago, with the Valentines themed rose and raspberry gateau. With the end of the university year, and in fact my degree, comes more free time to dedicate to baking, beach days and everything in between. If you also have some spare time and fancy trying a fairly straightforward recipe, then this one is probably for you – there are some more complicated recipes I will be sharing on the Razz blog soon! It’s a recipe for a lemon polenta cake, with all the moistness and zest of the classic lemon drizzle but with a flat, dense texture apparently inspired by Italian patisseries.

lemon polenta cake


  • 150g softened unsalted butter
  • 150g caster sugar
  • 3 medium eggs
  • 75g polenta
  • 75g ground almonds
  • zest and juice from 2 lemons
  • ½ teaspoon baking powder


  • zest and juice from 1 lemon (keep the zest and juice separate)
  • 100g icing sugar
1. Pre-heat the oven to  170°C (fan 155-160°C, gas 3.5)
2. Beat the sugar until pale and fluffy
3. Cream the butter and sugar together
4. Add eggs one at a time until fully mixed in
5. Stir in the ground almonds and the juice and zest of 2 lemons
6. Fold in the polenta and stir gently until combined
7. Put the mixture into a greased baking tin (8 inches/20cm) and place on the middle oven shelf for 40-45 minutes
8. After checking it is fully cooked, remove from the oven and leave to cool
9. For the icing, sift 100g icing sugar into a bowl and slowly add the lemon juice (a few drops at a time) to prevent lumps
10. Drizzle the icing over your cake and sprinkle some zest over the top

The recipe makes a really nice zesty cake, perfect for birthdays, cake sales and family gatherings. As it uses polenta rather than flour, don’t expect the cake to have much of a rise. Finally, if you want to decorate the cake a bit more, you could place some lemon slices across the top like this (bonus points for caramelising the lemon slices slightly).

lemon cake photo

-Lucy Lincoln

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