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Lemon Polenta Cake

Blossom Lady
Sep 27, 2021 06:47 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. Instant polenta: this is the one you want because it cooks quickly as it absorbs liquid faster. There is a kind that takes a long time to cook, and it might be too hard when you bite.

Where I live there is also fine cornflour which is not the same. I never used it for this recipe because I do like the rustic bite polenta adds, but I think it can be used.

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.

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.


For lemon polenta cake:

  • 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
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