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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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This Lemon Polenta Spring Cake is a delightful treat that perfectly captures the essence of spring. The combination of coarse polenta and almond flour creates a unique, slightly rustic texture, while the bright lemon flavor adds a refreshing zing that awakens the palate. It's like a ray of sunshine in every bite!
I've always found baking to be incredibly therapeutic. This recipe, in particular, is one of my go-to's for a pick-me-up! It's relatively simple to make, and the aroma of lemon filling the kitchen is just pure bliss. Plus, it's a beautiful cake, perfect for serving to guests or enjoying all by yourself with a cup of tea. I even had a friend—okay, more like an acquaintance—try it and she gave me a thumbs up. What a surprise that was!
The lemon-honey glaze is the real game changer here. It soaks into the cake, adding extra moisture and amplifying the lemon flavor. The fresh berries on top provide a beautiful pop of color and a burst of juicy sweetness that complements the tanginess of the lemon. Seriously, you have to try this! It’s... it’s something else. I sometimes wonder if people will try this cake after seeing all of the work I put into writing this blog! Gosh, I sure hope so.
Required Equipments
- Mixing bowls
- Electric mixer
- Spatula
- 9-inch springform pan
- Parchment paper
- Lemon zester
- Juicer
- Wire rack
Lemon Polenta Spring Cake: Frequently Asked Questions
Lemon Polenta Spring Cake
Bright, flavorful, and utterly delightful, this Lemon Polenta Spring Cake combines the rustic texture of polenta with the refreshing zing of lemon. It's perfect for spring gatherings or a sunny afternoon treat.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This prevents sticking and makes removing the cake easier.
- In a medium bowl, whisk together the polenta, almond flour, baking powder, and salt. Make sure to get rid of any clumps! This ensures even distribution of the ingredients. Ahh, this takes me back to when my daughter and I would spend all day baking.
- In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Use an electric mixer for best results. This step is crucial for creating a tender cake.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon extract. Oh, I love the smell of fresh lemon!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can result in a tough cake. You want to mix until just combined, dont overdo it!
- In a small saucepan, combine the lemon juice and honey. Heat over low heat until the honey is dissolved. Remove from heat and let it cool slightly. Set aside for glazing.
- Pour the batter into the prepared springform pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
- Once the cake is completely cool, brush it with the lemon-honey glaze. This adds moisture and enhances the lemon flavor. Don't skip this step!
- Garnish with fresh berries and a dusting of powdered sugar, if desired. Slice and serve. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 280 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 50 mg
