Embrace the season with a tangy twist: Lemon Polenta Cake

Welcome to spring, where zest meets zing. As we bid adieu to winter’s chill, ready to embrace the warmth of spring, it’s time to infuse our kitchens with the vibrant flavors of the season.

And what better way to welcome the sunshine than with a delightful, unexpected treat? Introducing the Lemon Polenta Cake — a delectable twist on the Italian classic.

Now, I know what you’re thinking. Polenta in a dessert? Trust me, I’ve been there. But once you experience the harmonious marriage of sweet and tart, brought to life by the humble cornmeal, you’ll be singing a different tune.

Picture this: a buttery, moist, tender crumb, slightly chewy, infused with the zesty brightness of freshly squeezed lemons. It’s like indulging in a slice of sunshine itself.

This Lemon Polenta Cake traces its roots back to the rustic kitchens of the northern regions of Italy, where polenta is a staple ingredient.

Inspired by the abundance of lemons in the Mediterranean climate, bakers sought to infuse cornmeal with the bright, tangy zest of citrus.

In a world of dietary restrictions, this Lemon Polenta Cake comes to the rescue, proudly sporting its gluten-free badge thanks to the absence of traditional flour. And let’s not forget that light, fruity olive oil can substitute for butter for our dairy-free friends.

As you slice into this lemony masterpiece, let its sunny disposition remind you that spring is not just a season, it’s a state of mind. So, gather your loved ones, and keep spreading joy, one slice of lemon polenta cake at a time.

Lemon Polenta Cake

Servings: 12

Ingredients

For the cake:

1 3/4 cups almond meal/almond flour

3/4 cup fine cornmeal polenta

1 1/2 teaspoons baking powder

1 1/2 cups butter (softened)

1 cup granulated sugar

Zest of 2 large lemons (save juice for syrup)

3 eggs

For the syrup:

Juice of 2 lemons, about 1/2 cup

3/4 cup powdered sugar

Procedure

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper and grease sides with butter. In a mixing bowl, combine almond meal, cornmeal and baking powder dry ingredients and set aside. In another bowl, using a hand mixer, beat butter, sugar and lemon zest wet ingredients until pale.

You’re going to mix the dry ingredients into the wet ingredients in three stages. To the wet ingredients, add roughly one third of the almond/cornmeal mixture, followed by 1 egg, and continue to beat. Alternate dry ingredients and eggs until it’s all incorporated, beating the whole time.

Scoop the batter into the prepared pan. Bake the cake on the center rack until it’s golden brown, and a cake tester or toothpick comes out relatively clean, about 35 to 38 minutes.

Although the cake will be done, it might seem a bit soft in the center, that’s all right. Leaving the cake in the pan, place it on a rack and let it cool for 10 minutes.

Meanwhile, make the syrup by boiling together the lemon juice and powdered sugar in a small saucepan until the sugar is dissolved.

Pearce the top of the cake all over with a cake tester or toothpick. Pour the warm syrup over the top of the cake, then let the cake cool completely in the pan.

To serve, run a thin knife or small spatula along the edges, then remove the springform sides. If desired, garnish with powdered sugar and blueberries. Slice and enjoy. Refrigerate any leftovers.