Homemade Lemon Polenta Cake Recipe + Lemon Icing

You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze.
A polenta cake is an Italian sweet cake that is made from cornmeal and almond flour and classically served with powdered sugar or a lemon glaze that goes over the top. It is very easy to make and only requires 10 ingredients. In Italy, it is a very simple humble cake that is made using leftover corn grits.
When making this recipe you can use either coarse corn grits or finely ground corn grits as both are acceptable but will provide different textures.
Ingredients for this recipe:
For the Cake:
• 2 ¼ cups cornmeal
• 2 ¼ cups almond flour
• ¼ teaspoon sea salt
• 2 ½ teaspoons baking powder
• 1 ½ cups softened unsalted butter
• 1 ½ cups sugar
• 2 teaspoons vanilla
• zest of 2 lemons
• 5 eggs
For the Glaze:
• Juice of 2 lemons
• 1 3/4 cups powdered sugar
Serves 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Procedures:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the cornmeal, almond flour, salt, and baking powder until combined. Set aside.
3. Next add the butter and sugar to a stand mixer with the paddle attachment and mix on medium-high speed for 5-7 minutes or until light and fluffy.
4. Add in the vanilla and lemon zest to the creamed butter and mix until it is mixed in about 10 seconds.
5. Now alternate adding in the cornmeal mixture dry ingredients and the eggs into the creamed butter mixture until each is mixed in before adding in the other, about 3-4 minutes total.
6. Once everything is mixed in, transfer the batter to a 9” springform pan and smooth the batter on the top using a rubber spatula.
7. Bake the cake at 350° for 45-55 minutes or until lightly browned on top and has a mostly firm center.
8. Cool the cake completely on a rack at room temperature before removing it from the springform pan.
9. In a small bowl whisk together the lemon juice and powdered sugar until completely combined and then spread it over top of the cake, slice, and serve.
Chef Notes:
Make-Ahead: You can make this cake up to 2 days ahead of time.
How to Store: Keep covered at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
You can use any grind of cornmeal in this recipe.
If you do not have a stand mixer you can substitute it with a hand mixer.
I prefer to use the finely ground almond meal in this polenta cake.
Run a knife on the outside of the springform pan before undoing the buckle.

[@enrilemoine]

OMG! That Parisi puppy is so cute!

[@matthewlocicero7432]

Love little Albert……too adorable 👍

[@SuzanneBaruch]

The cake looks *amazing,* but *THAT FRENCHIE, THO!* So adorable! And I love his name 💖

[@fauxtaux]

That looks fabulous. I’m thinking of trying this with the blood oranges that I picked up at my farmers market. Yummmmmmm ...

[@ETbeauty]

Can’t wait to try this!! Thanks for another amazing video! 👍☺️

[@dawsonmckeown4242]

Nice job Billy! Trying this recipe tomorrow! Thanks!

[@tomokolebling9844]

So simple to make but yet such a beautiful cake🍰 I love it !

[@cocoa_cake]

this is such a fun way to use palenta (my home country’s spelling version). saving this to make it during the weekend!

[@sararichardson737]

322g sugar! Gosh that super sweet.I only go to 220 on my sweet bakes and am considering going down to 215g.

[@bellindagillis2549]

OMG!!! Oliver is so cute!!!

[@Aaron-vt6gh]

Looks fantastic

[@Artzenflowers]

Very intriguing!

[@MrSurfferchik]

Chrf Parisi thanks so much 😎🥳🙏🏻! This is awesome and so much easier then I thought it was going to be! We are making this for Sunday dinner 🍽😋😊!

[@drq1561]

Soo adorable 🥰

[@user-yh6uh9nz9b]

Excellent recipe

[@Alizavr]

that honestly looks incredible and i’m really excited to try it!! i was wondering if it was possible to try baking it with half of the amount of the ingredients?

[@TerraLineaLLC]

I have a slice of lavender polenta cake that I am excited to have with a cup of Earl Gray tomorrow. I can’t wait to try your lemon recipe. One question, could you add blueberries to the batter?

[@tamirarivas1061]

Looks delicious...can a sugar substitute be used instead of cane sugar?

[@exoson1814]

Can you describe the taste/texture and/or compare to anything else? Is it like a variation on sweet cornbread or more like a lemon pound cake?

[@ayclozkan5108]

🥰

[@catherine_valdez]

Could the almond flour be replaced with AP flour? My family is allergic to the almond.

[@ShackzStewey]

Can I used oats flour instead of almond flour?

[@henrijakubowicz1421]

Hello chef, is that 350 degrees fan assisted or static heat? Thanks.

[@ChefBillyParisi]

It’s 350. When you have a fan at 350, it will most likely be 375.

[@dragonfang7957]

What is the substitute of egg?

[@Matthew-eu1iw]

I like where you are going. Sourdough bread. Gluten free dessert. Need to change what people eat. This is going to help a lot of people out

[@ChefBillyParisi]

I think actually, we need to change the way we cultivate wheat and start rotating crops. GF wasn’t an issue 50 years ago.

[@Matthew-eu1iw]

@@ChefBillyParisi indeed. The problem now is the wheat genome has been so deformed through manipulation and gene modification that the horse may have left the barn on that.

[@joannatryhard4218]

How can I replace the almond flour?

[@ChefBillyParisi]

With 00 flour

[@antonkalugin8]

I want this doggo 😭😭😭😭😭😭😭😭😭😭😭

[@kittykat717]

Lovely cake (will make next after buying pan) but my angel food cake is in the oven. So what the heck do I do with 12 egg yolks! FYI I live alone.

[@jenniferharned6484]

Make a custard🙃.

[@kittykat717]

@@jenniferharned6484 Thank you I will look up a recipe

[@sklages_82]

Sweet potato pie?

[@chefruthreshwarrecipee7547]

Iam chef ruthresh

[@thomidog9047]

That looks like corn flour to me rather than finely ground corn meal or polenta meal.