Marina RazoTiropitas: Phyllo Cheese Triangles 4 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 10 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 13 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 27 days ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

Lemon Polenta Cake

Blossom Lady
Oct 11, 2021 08:05 AM
Lemon Polenta Cake

Super easy lemon polenta cake with some ricotta cheese for moisture and served with a gorgeous blueberry sauce. The texture is dense, sweet and a welcomed change from the usual sponge cakes.

It's dense, super moist but coarse, with big flavors and a rather unappealing look because it's not a looker unless you drench it in the blueberry sauce, which for me is a must. But you can eat it as a plain snack cake.

I've been meaning to make a polenta cake for the longest time.

I'm a polenta groupie. It's one of the things that I ate all the time as a kid and loved it. And it pairs so ridiculously well with lemons that I'm really happy to share this recipe with you.The list of ingredients talks of a cake that is sweet, wonderfully humid but somewhat coarse. For me, it's all I like in a cake, because I not only love polenta for baking but ricotta and honey as well.


  • ¾ cup polenta or yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup ricotta cheese, at room t°
  • ⅓ cup water or buttermilk
  • ¾ cup (150g) sugar
  • ½ cup honey
  • Grated zest of 1 lemon
  • 8 Tbs (115g) unsalted butter, melted and cooled
  • 1 tablespoon unsalted butter, cold and in small pieces
  • 2 large eggs, at room t°

For the blueberry sauce:

  • 1 cup blueberries (fresh or frozen)
  • ¼ cup lemon juice
  • ⅓ cup light brown sugar
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Add to bookmarks
Assign tags
Oct 15, 2021 10:13 AM

Can you use gluten free flour, if so what would you recommend?

Dec 15, 2021 08:28 AM

Can you use gluten free flour, if so what would you recommend?

Hello Toni! Sure, try King Arthur one or any other, Good & Gather is also a great choice!