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Lemon Polenta Cake


  • 250g butter (softened)
  • finely grated rind of 2 lemons
  • 1cup castor sugar
  • 3 eggs separated
  • ¼ cup lemon juice
  • 150g [1½ cups] ground almonds
  • 1 cup fine polenta


  • ¼ cup each lemon juice, sugar



  1. Preheat the oven to 160 C. Lightly grease and line 20cm round cake tin.
  2. Beat the butter (softened), rind and sugar until light and fluffy.
  3. Slowly add the egg yolks, beating well. Stir in the juice, ground almonds and polenta.
  4. Whip the egg whites, until soft peaks form. Carefully fold into the polenta mixture.
  5. Spread the mixture into the prepared tin.
  6. Bake for 1 hour or until skewer inserted in the centre comes out clean.
  7. Meanwhile, boil the lemon juice and sugar, stirring until the sugar is dissolved.
  8. Spoon evenly over the hot cake.

Excellent served warm or at room temperature with whipped cream or fruit.

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