I had polenta and ground almonds and a box of lemons.
So I made a cake.
Lemon cakes come in many forms but the only good ones involve being soaked with a lemon syrup after baking…
This one ticks those boxes.
My mother used to make a lemon cake with icing; the Textiliste isn’t an icing person, sadly. marriage is a compromise balancing lemons and icing. Is that the same for all? I wonder.
Anyway, this little puppy is easy.
Here’s the ingredients
Nigella. Yep, the queen of cream so be prepared to reduce the sugar. I cut off at least a third.
Oh, the directions…
Bash the sugar and butter together. Do you struggle? I never really get the butter to a correct consistency. Too runny and everything’s a blob; too hard and the butter flies around the kitchen when you set the beater to it. Once I’d scraped sugary lumps back into the bowl and the butter sugar combo was a lighter colour, I mixed the dry ingredients (inc. lemon zest) in three sections each with an egg. The instructions for this stage can be a bit precious but so long as everything is mixed well it always seems to work. Or I’m just lucky.
Oh and I used more lemons than above. What can I say? I like it lemony.
Once mixed slip into the prepared tin – that’s on the photo above. Then into the oven.
Meanwhile put the juice and about half the icing sugar, unless you have a seriously sweet tooth into a pan and heat and mix.
When the cake passes the stick in, stick out, with no cake then leave to cool for a few mins in the tin. Perforate with a kebab stick and saturate with the syrup.
Cool on a rack.
Eat.
And eat.
And maybe eat some more….
Oh, I am so going to make this cake!! Lemons grow wild here and I always have more than I know what to do with. Like you, I will cut the sugar down, probably to half and add more lemons. No icing here either but a drizzle is OK.
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The drizzle and polenta makes a delicious combo.
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Made it. The taste tester loved it. Not much left. Thanks for the recipe.
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Any time….
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Polenta? Interesting. I’m definitely an icing person – the more the better!
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Thats me too.
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Lemon Polenta Cake sounds sexy… Dog seems to agree.
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He’s pretty discerning in the cake stakes…
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Dog is looking for his share. The cake sounds delicious. I never thought about polenta for a cake. We have cornbread, so why not?
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It works brilliantly…
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A cake made with polenta is interesting, Geoff.
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Worth a try esp if you have some languishing in a cupboard…
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I married an Italian girl—no shortage of polenta around here.
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They now well how to improve things…
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A bit of icing swirled back and forth across the top, yes; buttercream, no (yeuck)! Nice looking cake 😋
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It worked out pretty fine
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We will be seeing you cooking on TV soon Geoff! 💜
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Geoff the Chef
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Yes I nearly said that or One Dog and his Man 🤣💜💜
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Geoff, Geoff, Geoff, you forgot the most amazing ingredient: rosemary! Add it to your polenta cake next time and you will be amazed at the transformation. Also, I’m with you on the icing.
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Ah, now there’s a thing… my mother did that, now you mention it. Noted!
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👏👏👏
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I never thought of using polenta for a lemon cake. That’s actually cool. I still have some polenta I need to use up. Oh, and I too love it lemony. A lemon cake has to be really lemony.
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Absolutely. Sticky and lemony…
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YES 😋
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Great minds must think alike because I am getting ready to make a lemon pound cake – five eggs and lots of butter. Then a good drenching with a lemon sauce. I do like the idea of using polenta!
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It works really well…
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Any left? 😀
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Nope, not a crumb…
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