Amalfi Lemon Polenta Cake with Limoncello Glaze

Amalfi Lemon Polenta Cake: Sunshine on a Plate!

Ever find yourself craving something bright and sunny? Well, let's Cool Off On a Hot day by whisking up this Amalfi Lemon & Polenta Cake! Inspired by Nigella Lawson's classic, this version has a refreshing, summery twist.

It's like a little slice of Italy, no passport needed!

What’s This Cake All About?

This Lemon polenta cake recipe has Italian roots. It's a lighter, brighter take on traditional polenta cake. Zesty lemon and polenta give it a unique flavor.

The Limoncello glaze recipe adds a burst of sunshine. It is simple yet sophisticated, perfect for a summer treat.

This recipe is medium level in difficulty. Prep takes about 20 minutes, baking takes 45- 55 minutes, plus 30 minutes to soak. One cake makes about 8-10 servings. Great for sharing!

Why You'll Love It

The bright lemon flavor is incredibly refreshing. It's a great way to get your vitamin C! This cake is perfect for a summer afternoon tea.

It's also fabulous for impressing your friends. Honestly, everyone will think you’re a baking whiz.

Homemade Butter Pecan Ice Cream is great, but sometimes you want cake! This gluten-free polenta cake is naturally gluten-free. This makes it a good choice for those with dietary restrictions.

And even though it isn't ice cream, this Summer dessert recipes will definately help you Cool Off On a Hot day!

Let’s Talk Ingredients

Ready to dive in? You'll need polenta, almond flour, butter, sugar, eggs, lemons, and buttermilk. For the glaze, you'll need powdered sugar, limoncello, and lemon juice.

Simple, right? Get ready to transform these ingredients into something truly special.

Ingredients & Equipment: Your Ticket to Amalfi Bliss

Ready to Cool Off On a Hot day with our Amalfi Lemon & Polenta Cake with Limoncello Glaze ? Let's talk ingredients.

I'll walk you through what you'll need for this bright, delicious cake. We're aiming for that sunshine on a plate vibe.

I always say, great ingredients make a great cake!

Main Players: Cake Edition

• Polenta (Fine): 175g (1 ½ cups). Find fine polenta, not coarse. A finer grind makes a tender cake. Honestly, the texture is everything .
• Almond Flour: 175g (1 ½ cups). This is super important, get almond flour. Not almond meal! It's finely ground and gives a lovely light crumb.
• Baking Powder: 1 ½ teaspoons . Make sure it's fresh, it makes a BIG difference in the rise.
• Salt: Pinch. A little salt balances the sweetness.
• Unsalted Butter: 200g (1 cup), softened. Make sure it's properly softened! Room temp is key for easy creaming.
• Granulated Sugar: 200g (1 cup). Regular granulated sugar works a treat!
• Large Eggs: 3. Use the big ones, they add richness.
• Lemons: 3. Zest of all, juice of one. Go for unwaxed if you can find them, or give them a good scrub.
• Buttermilk: 125ml (½ cup). It adds a great tang! Don't have buttermilk? Mix milk with a squeeze of lemon juice and let it sit for 5 mins. Sorted!

The Limoncello Magic: Glaze Time

• Powdered Sugar: 100g (¾ cup), sifted. Sifting prevents lumps. Nobody wants a lumpy glaze!
• Limoncello Liqueur: 3 tablespoons . This is what makes it Italian!
• Lemon Juice: 1 tablespoon . Freshly squeezed, please!

Essential Equipment: Keep it Simple

• 9 inch Springform Pan: This is essential for easy cake removal.
• Parchment Paper: Prevents sticking. A lifesaver.
• Electric Mixer: Handheld or stand mixer. Makes creaming a breeze.
• Zester: For the lemons, obviously!
• Juicer: For the lemon juice. A must.

This Amalfi Lemon Polenta Cake Recipe will transform into one of the Summer dessert recipes your guest will crave. You can even bake it using a gluten-free polenta cake .

Let's get baking! This Homemade Butter Pecan Ice Cream recipe is inspired by the famous Frozen Custard Recipe and Custard Ice Cream Recipe , but it takes on Italian dessert recipes through the Limoncello glaze recipe , for a Refreshing summer cake .

Butter Pecan Ice Cream Recipe is also fantastic, but, this Lemon cake is just the ticket. Honestly, if I can do it, you can do it!

Cooking Method: Sunshine in Every Slice!

Let's talk about baking particularly, how to nail this Amalfi Lemon & Polenta Cake with Limoncello Glaze. This Lemon polenta cake recipe is my go-to when I want to Cool Off On a Hot summer day.

Honestly, you will love this refreshing summer cake. You know, sometimes the simplest things are the best.

This isn't just any cake; it is a taste of sunshine! I remember the first time I made it. I was so nervous I would mess it up, and it turned out perfectly.

Now, I want to share my secrets with you. It is similar to Italian dessert recipes from the Amalfi coast.

Think of it as sunshine on a plate.

Prep Steps: Let's Get Organized!

First, mise en place is key. Get all your ingredients measured and ready. Soften that butter! Trust me, it makes a difference.

Next, line your 9 inch springform pan with parchment paper. This really helps with removing the cake later. And preheat your oven to 350° F ( 175° C) .

Safety first! Oven mitts are your friend.

step-by-step Process: Baking Bliss

1. Whisk together the polenta, almond flour, baking powder, and salt.
2. Cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the lemon zest.
4. Alternate the dry ingredients and buttermilk, mixing until just combined.
5. Pour into the prepared pan and bake for 45- 55 minutes .
6. Let it cool in the pan, then cool completely on a rack.
7. Whisk together the glaze ingredients.
8. Pour the glaze over the completely cooled cake and let it soak.

You will know it is done when a toothpick inserted comes out clean. It should have a golden brown color too. Make sure that the lemon polenta cake is springy to the touch.

Pro Tips: Level Up Your Bake

Honestly? Don't overmix the batter. It leads to a tough cake. Been there, done that, got the t-shirt. The lemon zest is essential for that bright flavor.

Now, you could also go for a Homemade Butter Pecan Ice Cream to serve with this refreshing summer cake as well, or why not an amazing Frozen Custard Recipe or even better a Custard Ice Cream Recipe .

The same tips apply here!

This cake is best made the day before you need it. It gives the glaze time to soak in and the flavors to meld.

You can easily swap out some of the ingredients to make a gluten-free polenta cake too!

Enjoy! This Lemon polenta cake recipe is a guaranteed crowd pleaser. And remember, baking should be fun. Do not be afraid to experiment with different Summer dessert recipes .

This recipe is close to my heart, I also have another favorite dessert, the Butter Pecan Ice Cream Recipe . Enjoy and let me know what you think.

Recipe Notes: Let's Get This Cake Sorted!

Alright, my lovelies, let's chat about some extra bits 'n' bobs for this Lemon polenta cake recipe . Honestly, baking's like jazz there's room to play! This isn't set in stone, yeah? So, keep the good times rolling.

Cool Off On a Hot day with this refreshing summer cake .

Serving Suggestions: Posh It Up or Keep It Casual

Listen, presentation matters, right? For a Summer dessert recipes kind of vibe, think about plating this Italian dessert recipes cake with a dusting of icing sugar.

Oh, and a few fresh raspberries dotted around. Chef's kiss !

Fancy a bit of "va va voom"? A scoop of Homemade Butter Pecan Ice Cream wouldn’t go amiss. Or a cheeky glass of Prosecco on the side. You know? Pure class.

Storage Tips: Keepin' it Fresh

Right, so you've got leftovers (if you're lucky!). Pop the cake in an airtight container. The fridge is your friend for up to 3 days.

Freezing? Yeah, you can freeze this gluten-free polenta cake , but the texture might change a wee bit. Wrap it tightly in cling film, then foil. Defrost fully before glazing.

Reheating? Don’t bother. This cake is best at room temperature, my darling.

Variations: Let's Get Creative

Want to tweak it? Go wild! Try adding orange zest instead of lemon for a zesty twist. That's basically what it is all about!

Fancy making it dairy-free? Swap the buttermilk for almond milk mixed with a splash of lemon juice. Easy peasy!

Nutrition Basics: The Good Stuff

Okay, so this isn't exactly health food. But everything in moderation, right? This Custard Ice Cream Recipe uses good quality ingredients. It's a treat. Pure and simple.

Almond flour brings in some healthy fats and protein. The Limoncello glaze recipe adds a sweet zing, but you can always use it sparingly.

So there you have it. With a bit of luck you can enjoy Butter Pecan Ice Cream Recipe , and now you are all set to create this Amalfi Lemon & Polenta Cake with Limoncello Glaze.

Don't worry if it’s not perfect first time. Just have fun! Now go forth and bake something delicious!

Frequently Asked Questions

Can I make this Amalfi Lemon & Polenta Cake ahead of time? I'm hosting a garden party, and I'm trying to get organised like Mary Berry!

Absolutely! This cake is actually even better the next day, as the limoncello glaze really soaks in. Store it in an airtight container at room temperature for up to 3 days. It is like the best left overs, you wont be sad!

My cake is browning too quickly in the oven. Help! Am I doomed to a burnt offering?

Don't panic! If you notice the top browning too fast, tent it loosely with aluminum foil during the last 15 minutes of baking. This will protect the top from burning while allowing the center to finish cooking. Think of it as a sun umbrella for your cake!

I'm having trouble finding limoncello. Is there a good substitute for the glaze?

No worries, a stiff drink in the cake will still be just as good. If you can't find limoncello, you can use vodka or gin infused with lemon peel as a substitute. Alternatively, a strong lemon syrup made with extra lemon juice and sugar will also work nicely. Just be sure to adjust the sweetness accordingly.

What are some other Variations for this recipe?

You could substitute orange zest and orange juice for the lemon if you want to. Consider an orange liqueur for the glaze as well. Ensure your baking powder is gluten-free certified, as some contain wheat starch and also if you are allergic to almonds, you can substitute with hazelnut flour.

I'm looking for ways to "Cool Off On a Hot" day and this cake looks perfect, but is it really that easy to make?

This Amalfi Lemon & Polenta Cake is surprisingly straightforward! While it falls into the 'medium' difficulty category, the steps are easy to follow. Just pay attention to not overmixing the batter and let it cool completely before glazing, and you'll be enjoying a taste of sunshine in no time, even if you are no Bake Off pro!

How should I store leftover cake and how long will it last?

Store any leftover Amalfi Lemon & Polenta Cake in an airtight container at room temperature. It will stay fresh for up to 3 days. If you want to keep it longer, you can also refrigerate it, but it might dry out slightly, but is better than binning it!