If you’ve never baked with polenta before, you’re in for a treat. Polenta cake with citrus is tender, moist, and carries a subtle crunch that makes every bite memorable. Unlike a standard sponge, this cake leans into rustic charm with its slightly nutty texture, while citrus zest and juice bring it to life. Whether you’re after a lemon polenta cake, an orange polenta cake, or a mix of both, this recipe checks every box.
Today I’ll walk you through how to make a citrus polenta cake, share a few variations, and give you tips to keep it light, moist, and bursting with flavor.
Why Polenta Works in Cakes
Polenta—essentially coarsely ground cornmeal—adds more than just structure to baked goods. It creates a crumb that’s both tender and toothsome. That’s why orange and polenta cake recipes have been popular in Italian kitchens for decades. The cornmeal brings a gentle crunch while soaking up citrus syrup like a sponge.
If you’ve ever felt regular cakes can taste a bit flat, this one is different. The polenta makes it hearty yet delicate, perfect with coffee, tea, or as a dessert centerpiece.
Ingredients You’ll Need
Here’s the lineup for a simple citrus polenta cake. These amounts work for one 8-inch round cake pan.
- 1 cup fine polenta (cornmeal)
- 1 cup almond flour (adds richness and keeps it gluten free)
- 1 cup sugar (granulated or superfine works best)
- 1 teaspoon baking powder
- 3 large eggs (or flax eggs for a vegan version)
- ½ cup olive oil (extra virgin gives a fruity depth)
- Zest of 1 orange and 1 lemon
- Juice of 1 orange
- Pinch of salt
For the citrus syrup (optional but recommended):
- Juice of 1 lemon
- 3 tablespoons sugar
- 2 tablespoons water
Step-by-Step Instructions
Step 1: Prep the Pan
Grease your round cake pan with olive oil or line it with parchment. Preheat the oven to 350°F (175°C).
Step 2: Mix Dry Ingredients
In a bowl, stir together polenta, almond flour, baking powder, and a pinch of salt.
Step 3: Whisk Wet Ingredients
In another bowl, whisk eggs, sugar, olive oil, zest, and orange juice. The mixture should look pale and slightly frothy.
Step 4: Combine
Add the dry mixture into the wet in two batches, folding gently until just combined. Don’t overmix—it can make the cake dense.
Step 5: Bake
Pour the batter into the pan and bake for 40–45 minutes. The top should be golden and a toothpick should come out clean.
Step 6: Add Syrup
While the cake bakes, simmer lemon juice, sugar, and water until syrupy. Pour it over the warm cake, letting it soak in. This step transforms the texture—moist, tangy, and irresistible.
Variations You’ll Love
One of the best parts about polenta cakes is how versatile they are. Here are some twists:
- Lemon Polenta Cake with Lemon Glaze: Whisk powdered sugar with lemon juice to create a shiny glaze instead of syrup. Pour over the cooled cake.
- Orange Polenta Cake Recipe: Use orange juice and zest only. This version pairs beautifully with whipped cream.
- Vegan Lemon Polenta Cake: Swap eggs for flaxseed meal mixed with water, and make sure to use plant-based yogurt or applesauce for extra binding.
- Olive Oil Polenta Cake: Emphasize the olive oil flavor with a peppery extra virgin variety. It makes the cake more savory-sweet.
- Nutty Polenta Cake: Add ground pistachios or hazelnuts in place of almond flour for a deeper, earthy taste.
Why This Cake Works for Everyone
- Gluten free: Thanks to almond flour and polenta, there’s no wheat flour here. Perfect for anyone looking for gluten free cake recipes.
- Moist and flavorful: The citrus syrup keeps it tender for days.
- Elegant but simple: This isn’t just a rustic loaf—it doubles as one of those elegant desserts you can serve at a dinner party.
- Flexible: From Jamie Oliver’s orange polenta cake to your own twist with lemon syrup, the possibilities are endless.
Serving Suggestions
This cake is light enough to enjoy with coffee in the morning, yet rich enough to serve at gatherings. Try these:
- A dollop of Greek yogurt or mascarpone on top
- Fresh berries on the side
- A drizzle of honey or warm lemon syrup before serving
- A dusting of powdered sugar for a classic finish
It’s the type of cake that feels at home in both casual and elegant settings.
Tips for Baking Success
- Use fine polenta. Coarse cornmeal makes the crumb too gritty.
- Don’t skip the zest. Citrus zest carries the most flavor.
- Check early. Some ovens run hot—start testing the cake at 35 minutes.
- Cool before slicing. It holds together better once set.
- Round cake pans are best. They bake evenly and give a classic shape.
Final Thoughts
Polenta cake with citrus isn’t your average dessert. It’s nutty, zesty, and perfect for anyone who loves a cake that balances texture with flavor. Whether you’re making a lemon polenta cake with lemon glaze or an orange polenta cake recipe straight from your pantry staples, you’ll find it’s a dessert that feels both rustic and refined.
Bake it once, and I promise—it’ll earn a regular spot in your recipe rotation.
Polenta Cake with Citrus
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with olive oil or line with parchment paper.
- In a bowl, combine polenta, almond flour, baking powder, and a pinch of salt.
- In another bowl, whisk eggs, sugar, olive oil, zest, and orange juice until pale and slightly frothy.
- Slowly fold dry ingredients into the wet mixture in two parts. Stir gently to avoid overmixing.
- Pour batter into the prepared pan. Bake for 40–45 minutes, until golden and a toothpick inserted comes out clean.
- While the cake bakes, simmer lemon juice, sugar, and water in a small saucepan until slightly thickened.
- When the cake is warm, poke a few small holes on top with a skewer. Pour syrup evenly over the cake and let it soak in.
- Allow to cool before slicing. Serve plain, or with yogurt, whipped cream, or fresh fruit.
Notes
- Make sure to use fine polenta. Coarse cornmeal makes the cake too gritty.
- The cake gets even better the next day after resting with the syrup.
- For a vegan option, replace each egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
FAQs
1. Can I make this cake ahead of time?
Yes! It stays moist for up to 3 days at room temperature when wrapped tightly. The flavors actually deepen overnight.
2. Is this cake gluten free?
Yes. Almond flour and polenta make it naturally gluten free. Just double-check your baking powder label.
3. Can I freeze polenta cake?
Absolutely. Wrap slices individually and freeze for up to 2 months. Defrost at room temperature.
4. Can I swap almond flour for regular flour?
You can, but the texture won’t be as tender or moist. Almond flour keeps it rich.
5. How do I make it vegan?
Replace eggs with flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg). Use plant-based yogurt or applesauce for added moisture.
6. What citrus works best?
Lemon and orange are the classics. Blood oranges add a gorgeous color, and limes bring extra tang.
