Go Back
–+ servings

Polenta Cake | Lemon Polenta Cake Recipe

Polenta cake is a popular Italian cake made with cornmeal, butter, plain flour or almond flour, sugar and orange or lemon. This is one of the most popular Italian desserts just like my lemon ricotta cake and Tiramisu. The polenta cake is super moist and soft with an orange sugar glaze. Learn how to make best polenta cake that is super moist and not dry in texture with step by step pictures and video. 
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 338kcal

Equipment

  • 8 inch bundt cake pan
  • Mixing Bowl
  • Electric beater or whisk
  • Sauce Pan

Ingredients

  • 100 grams Polenta
  • 1½ cup Plain flour (180 grams)
  • 150 grams Butter
  • ¼ cup Yogurt 60 ml
  • 3 large Eggs
  • 1 tsp Baking powder
  • 1 tsp Orange zest
  • ¼ cup Orange juice 60 ml
  • 1 cup Sugar 200 grams

For syrup

  • ½ cup Orange juice 120 ml
  • 3 tbsp Sugar

Instructions

  • Preheat oven to 180 degree c. Take a 8 or 9 inch Bundt cake pan. Grease the pan generously with butter and set aside.
  • Take oranges and use a micro plane or zester to grate the orange skin. When grating the peel make sure to grate only the orange part of the skin alone. Don’t grate the white part, it might be bitter. Now squeeze the orange juice and set aside.
  • Take soft butter, sugar, orange zest in a bowl. Use an electric beater or whisk to cream the butter really well till light, creamy and fluffy.
  • Now add in eggs and mix till creamy. Add in yogurt and mix well till combined.
  • Add in baking powder, plain flour, polenta, orange juice and mix well to form a smooth batter.
  • Pour this batter into the prepared pan. Bake for 45 minutes in the preheated oven. When the cake is baking in oven, make the syrup.
  • Take orange juice and sugar in a sauce pan. Heat it and bring it to a full boil. Let it cook for 3 to 4 minutes. Take it off the heat and set aside.
  • Remove the pan from oven and let it cool for 10 minutes in the pan. Gently unmould the cake to a serving plate.
  • Use a toothpick pick to poke few holes all over the cake. Now spoon the prepared syrup over the cake generously. Let it sit for few hours before slicing. Slice and enjoy.

Video

Notes

  • You can use sooji instead of polenta. The measurements are same. 
  • Instead of plain flour, you can use wheat flour or almond flour. 
  • Use natural unsweetened yogurt, you can use sour cream instead of yogurt. 
  • Instead of orange juice and zest, you can use lemon juice and lemon zest. 
  • Regular round, square or loaf pan cake be used. The baking timing may vary. 

Storage & Serving

Polenta cake can be stored at room temperature for 2 days. You can keep it in fridge for 4 to 5 days. Polenta cake can be served with a cup of coffee or tea.

Nutrition

Serving: 1servings | Calories: 338kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 164mg | Potassium: 106mg | Fiber: 1g | Sugar: 26g | Vitamin A: 521IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook