• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Craving California

  • Home
  • Recipes
    • Healthy Recipes
    • Dinner
    • 30 Minutes or Less
    • Chicken and Turkey
    • Fish and Seafood
    • Beef
    • Pasta
    • Pork
    • Appetizers
    • Breakfast
    • Salads
    • Sides
    • Dessert
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Category Home » Recipes » Meyer Lemon Polenta Cake

    Meyer Lemon Polenta Cake

    Published: Apr 8, 2020 · Modified: Mar 3, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Meyer Lemon Polenta Cake
    Meyer Lemon Polenta Cake
    Meyer Lemon Polenta Cake
    Meyer lemon polenta cake with a slice missing sitting on a cream plate surrounded by lemons and a pink tea towel
    Meyer Lemon Polenta Cake

    This intensely lemony and perfectly sweet polenta cake is naturally gluten-free because it’s made with almond flour and polenta. A sweet and tart Meyer lemon glaze is poured over the cake just after baking, making it unbelievably moist and flavorful!

    Meyer lemon polenta cake sitting on a cream plate surrounded by lemons and a pink tea towel

    Don’t let the simplicity fool you — this Meyer lemon-scented cake is exceptionally good!

    I love this making this super-simple, rustic, polenta cake! Mostly because it’s made with ingredients that I always have on hand like almond flour, polenta, eggs, sugar, and butter. I can’t be the only one with a half-empty bag of polenta in the pantry that needs using up!

    Meyer lemons make this cake extra special! They have a sweeter, delicate, floral flavor and are much less sharp and acidic than regular lemons. That being said you CAN use regular lemons in this recipe or even oranges will work!

    Polenta is the other star of this recipe. It gives the cake a pleasantly gritty texture.


    What are Meyer lemons?
    Meyer lemons are much sweeter and less acidic than regular lemons. They are also smaller and more round than regular lemons, with smooth deep yellow to orange skin.


    Recipe Steps

    Step One: Brush a 9-inch springform pan with butter or oil on all sides; set aside.
    Step Two: Cream the butter and sugar, then add the eggs to the mixer one at a time.

    Step Three: Fold in the dry ingredients and lemon zest. Pour the batter into the prepared pan. Bake 35-40 minutes.
    Step Four: Make the glaze: Whisk together the powdered sugar and lemon juice.

    Step Five: Using a cake tester, prick holes all over the top of the cake; pour Meyer lemon glaze over the cake and let cool completely. Remove from pan and serve.

    Meyer lemon polenta cake with a slice missing sitting on a cream plate surrounded by lemons and a pink tea towel

    Check Out More Great Recipes:

    • Gluten-Free Citrus Olive Oil Cake
    • Toasted Coconut Chocolate Chip Blondies
    • Dark Chocolate Cherry Walnut Cookies
    • Warm Date Cake with Bourbon Caramel Sauce

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Meyer lemon polenta cake sitting on a cream plate surrounded by lemons and a pink tea towel

    Meyer Lemon Polenta Cake

    Intensely lemony and perfectly sweet polenta cake!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Servings: 8
    Calories: 598kcal
    Author: Leigh Anderson

    Ingredients

    • 2 c almond meal
    • ¾ c polenta
    • 1 c butter room temperature
    • ¾ c granulated sugar
    • 3 eggs
    • 1 ½ tsp baking powder
    • zest from three Meyer lemons

    Meyer Lemon Glaze

    • 1 heaping cup powdered sugar
    • ¼ c Meyer lemon juice

    Instructions

    • Preheat oven to 350 degrees. Brush a 9-inch springform pan with butter or oil on all sides; set aside.
    • In a medium bowl, whisk together the almond meal, polenta, and baking powder.
    • In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter, and sugar until pale and fluffy, about 2 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Turn off the mixer and remove the bowl from the mixer. Use a spatula to fold in the dry ingredients and lemon zest. Fold until all of the ingredients are just combined.
    • Pour batter into prepared pan. It will be very thick, use a spatula or the back of a spoon to spread the batter to the edges of the pan. Bake until a cake tester inserted into the center comes out with just a few crumbs and the cake begins to pull away from sides of the pan, about 35-40 minutes.
    • Using a cake tester or skewer, prick holes all over the top of the warm cake; pour the glaze over the cake and let cool completely. Remove from pan and serve.

    Meyer Lemon Glaze

    • In a small bowl, whisk together the lemon juice and confectioners' sugar until smooth and pourable and no lumps remain.

    Notes

     
    Meyer Lemon Polenta Cake will stay fresh and moist for up to three days. Store in the refrigerator, wrapped tightly with plastic wrap.
     

    Nutrition

    Calories: 598kcal | Carbohydrates: 59g | Protein: 10g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 306mg | Potassium: 58mg | Fiber: 3g | Sugar: 41g | Vitamin A: 830IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

    « Bucatini al Limone with Wilted Kale
    Sweet and Spicy Sheet Pan Pizza with Soppressata + Honey »

    Reader Interactions

    Comments

    1. Ann

      March 03, 2022 at 5:31 am

      5 stars
      This cake is so moist and lemony. Love it, thanks!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published.

    Recipe Rating




    Primary Sidebar

    photo of Leigh Anderson on a green and white background.

    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

    Learn more about me →

    Close of image of rigatoni pasta coated in a creamy red pasta sauce. Text reads: "What's for Dinner?" "Creamy Chorizo Pasta"

    In Season Now:

    • Short Rib Ragù with Pappardelle
    • The Perfect Fall Pasta with Delicata Squash, Pancetta, and Goat Cheese
    • The Best Gluten-Free Pumpkin Bread
    • Savory Bread Pudding with Sausage + Sage
    A a blue and white platter of sautéed cabbage. Text reads: "Merry and Bright, 20+ Wholesome Recipes to Kick off the New Year"

    Winner Winner Chicken (and Turkey) Dinner:

    • Mexican Grilled Chicken Marinade–Perfect for Tacos, Fajitas, Burritos and More!
    • Jalapeño-Cheddar Chicken Smash Burgers
    • Yogurt Marinated Chicken with Harissa and Garlic
    • Spring Chicken and Dumplings

    Featured In:

    Shop:

    Footer

    ^ back to top

    Follow

    • Instagram
    • Pinterest
    • Facebook

    About

    • Learn more about Craving California
    • Privacy Policy

    Contact

    • E-mail

    Copyright © 2020 Craving California

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy

    Privacy Policy