Lemon Polenta Cakes

Lemon Polenta Cakes
March 28, 2019 Sara
In Lantana Blog, Newsletter

Lemon Polenta Cakes (Gluten-free)

We always have at least one gluten-free cake on the counter at the cafe & this is one of our favourites. I don’t think the fact it is flourless has anything to do with it’s popularity – it’s quite simply a delicious lemony treat – great for Afternoon tea, which we serve every day of the week! Enjoy with a Lantana blend flat white, pot of loose leaf tea or a Glass of Prosecco!


200g/1 stick plus 6 tablespoons butter, softened

230g/1 cup plus 2 1/2 tablespoons golden caster/raw cane sugar

3 eggs

200g/1 1/2 cups ground almonds

100g/3/4 cup polenta/cornmeal

1 teaspoon baking powder

3 lemons


1 tablespoon freshly squeezed lemon juice

250g/2 cups icing/confectioner’s sugar

8 x 170-ml/6-oz pudding moulds, greased  & base-lined with a small circle or baking parchment



Pre heat the oven to 170∘C (325∘F) Gas 3

Beat the butter & 200g/1 cup of the sugar in a large mixing bowl, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add small amounts of ground almonds if the mixture begins to curdle. Add in the remaining ground almonds & beat well.

Stir in the polenta/cornmeal & baking powder. Add the grated zest & freshly squeezed juice of 1/2 lemon & stir again.

Divide the batter evenly between the prepared pudding moulds & put them on a baking sheet. Bake in the preheated oven for 20 minutes or until a skewer inserted into a cake comes out clean.

Meanwhile, make a lemon syrup. Place the grated zest & juice of the remaining lemons in a saucepan set over a gentle heat, with the remaining sugar. Stir to combine & heat until the sugar has dissolved completely.

Remove the cakes from the oven & prick all over with a skewer. Pour the lemon syrup over each cake and let it soak through – about 1 tablespoon per cake.

Leave to cool in the pudding moulds for 15 minutes before tuning the cakes out to cool completely.

To make the Lemon icing, add just enough lemon juice to the icing confectioners’ sugar for a thick but slightly runny consistency.

When ready to serve, spoon the lemon icing on top of the cakes and let it drip down their sides.