Lemon polenta cake

Lemon polenta cake

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  • 8
  • Easy
  • 20 minutes
  • 1 hour
  • Bon Courage Hillside White 2011


  • 100 g fine polenta
  • 100 g ground almonds
  • 100 g shredded coconut
  • 1 t baking powder
  • 2 lemons, juiced and zested
  • 250 g butter, softened
  • 250 g caster sugar
  • 4 organic eggs
  • For the lemon glaze:
  • 200 g icing sugar
  • 1/2 lemon, juiced

Cooking Instructions

Preheat the oven to 160°C and line a 23 cm cake tin with baking paper.

Combine the polenta, almonds, coconut and baking powder with the lemon zest.

Cream the butter and sugar until pale and fluffy. Add the eggs, 1 at a time, and beat.

Fold in the lemon juice and dry ingredients until just combined.

Spoon into the prepared cake tin and bake for 1 hour, or until a skewer inserted comes out clean. Cool, then pour over the glaze.

To make the lemon glaze, place the icing sugar in a bowl and add a little lemon juice at a time while beating into a smooth paste.

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Michael Haigh Recipe by: Michael Haigh
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