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Lemon Polenta Cake

Lemon Polenta Cake

Lemon Polenta Cake

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Lemon Polenta Cake
4.5 rating based on 12,345 ratings
4.5/5 (2)
Course: CakesCuisine: ItalyDifficulty: Easy



Our Lemon Polenta Cake from chef Greg Léone is an easy but rich cake with lots of fresh lemon flavor and a dense and moist crumb. The polenta is a common Italian ingredient and it adds texture and body.


  • 3/4 cup (1-1/2 stick) unsalted butter

  • 3/4 cup sugar

  • 3 large eggs

  • 1-1/4 cup cake flour

  • 2 teaspoons baking powder

  • 1/2 cup polenta (dry, not ready-made)

  • 2 tablespoons lemon zest

  • 2 teaspoons lemon extract

  • 1/4 teaspoons salt


  • Preheat oven to 350 F and grease and flour a 9-inch cake pan. Beat butter and sugar till light and fluffy, add eggs one at a time. Sift flour, baking powder and salt over butter and mix. Stir in polenta, lemon zest and lemon extract. Pour into prepared pan and bake for 40 min or until a toothpick inserted into the center comes out clean. The cake will not rise much and remain flat…this is normal for a polenta cake.
    It’s pictured here served with an orange slice, which is a simple garnish, or you can sprinkle it with powdered sugar, but the best way to serve this is with fresh whipped cream and berries.


  •  Kindly donated by San Francisco pastry chef Greg Léone.
  • Lemon lovers might also like to try our fantastic Lemon Bars, our beautiful Lemon Macaroons, or our easy Lemon Madeleines.
  • Polenta is a cornmeal dish most known for its popularity in Italy.



Name & Location
(example: Sue in LA)

This is a wonderful cake! It's very easy to make, and yet such an elegant dessert. The flavor of the lemon is exquisite without being too tart. Serving this cake with fresh cream (I used fresh whipped cream) and berries is essential. Perfect for summer, or for just making you think of summer on a cold winter day.
- A Baker

Very good!!!
- Frank in Washington
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