Lemon Cake Cropped

Lemon Polenta Cake

From our kitchen to yours, with dollops of love…

 

 

What you need for the cake:

200gr The Butter People Pure Butter
200gr Raw Castor Sugar
200gr Almond Meal
100gr Fine Polenta or Fine Cornmeal (very important, see Tips below)
1 ½ teaspoons gluten free baking powder
3 eggs
Zest of 2 lemons

 

Prepare in advance by combining almond meal, polenta, and baking powder in a bowl. Set aside.

 

What you need for the syrup:
Juice of 2 lemons
125gr raw castor sugar

 

How to make it:

  1. Grease a 23cm springform cake tin with extra butter, and line with baking paper. Set aside.
  2. Pre-heat oven to 180° (or 160° fan forced).
  3. Cream butter and sugar until light and pale.
  4. Add in a little almond meal/ polenta/ baking powder mix, followed by an egg. Alternate beating in dry ingredients with an egg until fully combined.
  5. Beat in lemon zest.
  6. Pour mixture into cake tin and bake in the oven for 40 minutes or until a skewer comes out cleanish. The sides may come away from the tin – that’s okay!
  7. Remove the cake from the oven and allow it to cool in its tin.
  8. Make the syrup by dissolving raw sugar in the lemon juice over a high heat in a small saucepan.
  9. Gently prick the cake and slowly pour the syrup over the top, allowing it to seep into the holes.
  10. Allow cake the cool completely in its tin before serving (we know, waiting is cruel, but you’ve come this far and it’s absolutely worth the wait).
Serving Suggestion
Serve with lashings of thickened cream (our favourite is the Double Cream from Bannister Downs Dairy) – and remember, whatever you think is a reasonable amount of cream, double it!

 

 

Tips for best results:

1. Bring all refrigerated ingredients to room temperature.

 

2. Use fine grind polenta or cornmeal (not instant or quick cook polenta). Using the right type of polenta ensures the liquid in the cake is absorbed properly and your cake doesn’t turn out gritty. You want a clean, smooth, and indulgent mouth feel.

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