Dessert · Italian ·

Zesty Italian Lemon Polenta Cake with Rosemary Syrup

Name: Zesty Italian Lemon Polenta Cake with Rosemary Syrup
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 8 servings
Cuisine: Dessert
Ingredients: Granulated Sugar, 1 cup; Unsalted Butter, softened, 1 cup; Large Eggs, 3; Fine Polenta, 1 cup; Almond Flour, 1 cup; Lemon Zest, Zest of 3 lemons; Baking Powder, 1 teaspoon; Salt, 1/2 teaspoon; Water, 1 cup; Granulated Sugar, 1 cup; Lemon Zest, Zest of 1 lemon; Fresh Rosemary Sprigs, 3 sprigs; Fresh Rosemary Sprigs, for garnish; Lemon Slices, for decoration

This moist and fragrant cake balances sharp lemon with aromatic rosemary syrup for a truly Italian treat.

4.2(122 reviews)

·By Ethan Brooks·October 23, 2025

Zesty Italian Lemon Polenta Cake with Rosemary Syrup — Dessert served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lemon Polenta Cake

For the Rosemary Syrup

For the Assembly

Nutrition

Per serving

Calories: 561 kcal
Protein: 6.63 g
Carbs: 65.63 g
Fat: 32 g
Fiber: 2.13 g

Whole recipe

Total

Calories: 4490 kcal
Protein: 53 g
Carbs: 525 g
Fat: 256 g
Fiber: 17 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Granulated Sugar 1 cup	774	0	200	0	0
Unsalted Butter, softened 1 cup	1628	2	0	184	0
Large Eggs 3	215	18	2	15	0
Fine Polenta 1 cup	442	9	93	1	5
Almond Flour 1 cup	640	24	24	56	12
Lemon Zest Zest of 3 lemons	6	0	2	0	0
Baking Powder 1 teaspoon	2	0	1	0	0
Salt 1/2 teaspoon	0	0	0	0	0
Water 1 cup	0	0	0	0	0
Granulated Sugar 1 cup	774	0	200	0	0
Lemon Zest Zest of 1 lemon	2	0	1	0	0
Fresh Rosemary Sprigs 3 sprigs	1	0	0	0	0
Fresh Rosemary Sprigs for garnish	0	0	0	0	0
Lemon Slices for decoration	6	0	2	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Lemon Polenta Cake

1
Preheat and Prepare Pan
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2
Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy.
3
Add Eggs
Add eggs one at a time, mixing well after each addition.

Mixing the Dry Ingredients

1
Combine Dry Ingredients
In a separate bowl, combine polenta, almond flour, lemon zest, baking powder, and salt.
Tip: Use fresh lemons for the zest to enhance the citrus aroma.
2
Fold into Wet Mixture
Gradually add the dry mixture to the wet ingredients, folding gently until combined.
Tip: Do not over-mix the batter to keep the cake tender.
3
Transfer Batter
Pour the batter into the prepared cake pan.
Tip: Line the base of the cake pan with parchment paper for easy removal.

How to Make Zesty Italian Lemon Polenta Cake with Rosemary Syrup

Total time: 2 h 20 min · Yields 8 servings

1
Baking the Cake
Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
2
Making the Syrup
In a saucepan over low heat, combine water, sugar, lemon zest, and rosemary; simmer until sugar dissolves.
3
Final Touch
Brush or pour the syrup over the warm cake allowing it to soak in fully.