Zesty Italian Lemon Polenta Cake with Rosemary Syrup
A Citrusy Delight Enrobed in Earthy Sweet Syrup
This moist and fragrant cake balances sharp lemon with aromatic rosemary syrup for a truly Italian treat.
- 1 h 45 min
- 8
- Intermediate
Ingredients
For the Lemon Polenta Cake
For the Rosemary Syrup
For the Assembly
Preparation
Preparing the Lemon Polenta Cake
Preheat and Prepare Pan
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs
Add eggs one at a time, mixing well after each addition.
Mixing the Dry Ingredients
Combine Dry Ingredients
In a separate bowl, combine polenta, almond flour, lemon zest, baking powder, and salt.
Use fresh lemons for the zest to enhance the citrus aroma.
Fold into Wet Mixture
Gradually add the dry mixture to the wet ingredients, folding gently until combined.
Do not over-mix the batter to keep the cake tender.
Transfer Batter
Pour the batter into the prepared cake pan.
Line the base of the cake pan with parchment paper for easy removal.
Cooking Process
Baking the Cake
Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
Making the Syrup
In a saucepan over low heat, combine water, sugar, lemon zest, and rosemary; simmer until sugar dissolves.
Final Touch
Brush or pour the syrup over the warm cake allowing it to soak in fully.
Plating & Serving
Zesty Italian Lemon Polenta Cake with Rosemary Syrup
Zesty Italian Lemon Polenta Cake with Rosemary Syrup
Plating & Serving
Serve slices of cake with a drizzle of the remaining rosemary syrup and garnish with fresh rosemary and lemon slices.