Nigella Lawson’s Vegan Lemon Polenta Cake is made with soft unsalted butter, caster sugar, ground almonds, fine polenta, baking powder, eggs, lemon zest, and lemon juice. This delicious cake recipe creates a zesty, gluten-free dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For the Cake:
- 200g soft unsalted butter (plus extra for greasing)
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta (or cornmeal)
- 1½ tsp baking powder
- 3 large eggs
- Zest of 2 unwaxed lemons (save juice for syrup)
For the Syrup:
- Juice of 2 unwaxed lemons
- 125g icing sugar
How To Make Lemon Polenta Cake:
- Preheat the oven: Preheat to 180°C/160°C Fan/Gas Mark 4. Line a 23cm springform tin with baking parchment and lightly grease the sides.
- Cream the butter and sugar: Beat the butter and sugar together until pale and fluffy, either by hand or with a mixer.
- Mix dry ingredients: In a separate bowl, combine the ground almonds, polenta, and baking powder.
- Combine the ingredients: Add a third of the dry mixture to the butter and sugar, then beat in one egg. Alternate adding dry ingredients and the remaining eggs, beating all the while. Finally, stir in the lemon zest.
- Bake the cake: Pour the batter into the prepared tin and bake for about 40 minutes. The cake is done when it starts shrinking from the edges, and a tester comes out cleanish.
- Make the syrup: While the cake cools in its tin, heat the lemon juice and icing sugar in a small pan until the sugar dissolves.
- Soak the cake: Poke the cake all over with a cake tester or toothpick and pour the warm syrup over the top. Leave to cool fully before removing from the tin.
Recipe Tips
- Use room temperature butter: Soft butter mixes better with the sugar, creating a smooth, light texture in the cake.
- Don’t skip the lemon syrup: It soaks into the cake, adding moisture and extra lemon flavour.
- Check the cake’s doneness carefully: Insert a cake tester into the middle. If it comes out mostly clean, the cake is ready. If it’s too wet, bake a little longer.
- Cool the cake in the tin: Leaving it in the tin while cooling helps it absorb the syrup better and keeps it moist.
- Poke small holes for the syrup: Use a cake tester or toothpick to make small, even holes so the syrup can soak through without damaging the cake.
How To Store
- Refrigerate: Let the leftover lemon polenta cake cool down completely. Once cool, cover it or put it in an airtight container and store it in the fridge for up to 5 days.
- Freeze: Once leftover lemon polenta cake has cooled, wrap it in cling film and put it in a freezer-safe container. You can freeze it for up to 3 months. Before serving, thaw it in the fridge overnight.
Nutrition Facts
Serving Size: 1 slice (1 of 8 servings)
- Calories: 448
- Total Fat: 18.8g
- Saturated Fat: Not listed
- Cholesterol: 96.7mg
- Sodium: 125.7mg
- Potassium: Not listed
- Total Carbohydrate: 66.4g
- Dietary Fiber: 1.3g
- Sugars: 45.8g
- Protein: 7.5g
Try More Nigella Recipe:
- Nigella Chocolate Guinness Cake
- Nigella Orange Almond Cake
- Nigella Apricot Almond Cake
- Nigella Bundt Cake
- Nigella Sticky Toffee Pudding
Nigella Vegan Lemon Polenta Cake
Description
Nigella Lawson’s Vegan Lemon Polenta Cake is made with soft unsalted butter, caster sugar, ground almonds, fine polenta, baking powder, eggs, lemon zest, and lemon juice. This delicious cake recipe creates a zesty, gluten-free dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Syrup:
Instructions
- Preheat the oven: Preheat to 180°C/160°C Fan/Gas Mark 4. Line a 23cm springform tin with baking parchment and lightly grease the sides.
- Cream the butter and sugar: Beat the butter and sugar together until pale and fluffy, either by hand or with a mixer.
- Mix dry ingredients: In a separate bowl, combine the ground almonds, polenta, and baking powder.
- Combine the ingredients: Add a third of the dry mixture to the butter and sugar, then beat in one egg. Alternate adding dry ingredients and the remaining eggs, beating all the while. Finally, stir in the lemon zest.
- Bake the cake: Pour the batter into the prepared tin and bake for about 40 minutes. The cake is done when it starts shrinking from the edges, and a tester comes out cleanish.
- Make the syrup: While the cake cools in its tin, heat the lemon juice and icing sugar in a small pan until the sugar dissolves.
Notes
- Use room temperature butter: Soft butter mixes better with the sugar, creating a smooth, light texture in the cake.
- Don’t skip the lemon syrup: It soaks into the cake, adding moisture and extra lemon flavour.
- Check the cake’s doneness carefully: Insert a cake tester into the middle. If it comes out mostly clean, the cake is ready. If it’s too wet, bake a little longer.
- Cool the cake in the tin: Leaving it in the tin while cooling helps it absorb the syrup better and keeps it moist.
- Poke small holes for the syrup: Use a cake tester or toothpick to make small, even holes so the syrup can soak through without damaging the cake.
Nigella Vegan Lemon Polenta Cake