Lemon polenta cake with limoncello syrup

Lemon polenta cake

  • serves 8
  • Easy

This lemon polenta cake is a dense, rich cake with a boozy limoncello syrup. A great way to zest up an afternoon tea or coffee break


Try our lemon polenta cake then check out our lemon drizzle cake, Italian lemon cake, lemon and poppy seed cake and more lemon cake recipes.



  • butter 250g, softened
  • polenta 100g
  • lemons 3 (3 zested, 1 juiced)
  • ground almonds 250g
  • caster sugar 250g
  • eggs 3
  • limoncello syrup made by warming 4 tbsp limoncello with 3 tbsp icing sugar
  • baking powder 1 tsp


  • Step 1

    Heat the oven to 160c/fan 140c/gas 3.

    Butter and base line a 23cm springform tin.

    Beat together the butter and sugar until light and fluffy (use an electric hand whisk).

    Add the eggs one by one and beat between each addition. Fold in the polenta, almonds and baking powder. Mix in the lemon zest and juice.

    Bake for about 50 minutes-1 hour until the cake is risen and golden (cover the top of the cake loosely with foil after 30 minutes to stop it browning too much).

    Serve slices warm with a drizzle of limoncello syrup.

Find more lemon dessert inspiration, ideas and recipes here. We have plenty of lemon cake recipes, as well as plenty of sweet treats and puddings.

Lemon tart

Nutritional Information

  • Kcals 667
  • Fat 46.1g
  • Saturates 18.3g
  • Carbs 53g
  • Fibre 2.6g
  • Protein 10.8g
  • Salt 0.77g