Jamie Oliver Polenta Lemon Cake Recipe

Jamie Oliver’s Polenta Lemon Cake is a unique and delicious gluten-free dessert that combines the bright, zesty flavor of lemon with the subtle, grainy texture of polenta. This cake is beautifully moist, slightly dense, and full of vibrant citrus notes. Perfect for a tea-time treat or a light dessert, it’s a delightful twist on a classic lemon cake that everyone will love.

What Is Jamie Oliver’s Polenta Lemon Cake?

Jamie Oliver’s Polenta Lemon Cake is a lemon-flavored cake made with ground almonds and polenta, rather than traditional flour. Polenta adds a slight crunch and unique texture, while ground almonds keep the cake moist and rich. Lemon zest and juice bring a burst of fresh citrus flavor, making this cake ideal for anyone who loves lemon desserts.

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• Jamie Oliver Hummingbird Cake
• Jamie Oliver Lemon Yogurt Cake
• Jamie Oliver Self Saucing Lemon Pudding

Why You’ll Love This Recipe

• Gluten-Free: Made without flour, it’s naturally gluten-free.
• Moist and Flavorful: Ground almonds keep the cake soft and rich, while lemon adds brightness.
• Unique Texture: Polenta adds a slight crunch and makes the cake unique.
• Perfect for Any Occasion: Great for a light dessert, tea time, or a snack.
• Simple Ingredients: Made with basic pantry staples.

Ingredients Needed to Make Jamie Oliver’s Polenta Lemon Cake

For the Cake

• 200g ground almonds – Adds richness and keeps the cake gluten-free.
• 100g polenta (cornmeal) – Provides structure and a unique texture.
• 1½ tsp baking powder – Helps the cake rise and keeps it light.
• 200g caster sugar – Sweetens the cake and balances the tartness of the lemon.
• 3 large eggs – Binds the ingredients and adds moisture.
• 125ml olive oil or vegetable oil – Keeps the cake moist and tender.
• 2 lemons (zested and juiced) – Adds fresh, vibrant lemon flavor.

Optional Lemon Syrup

• 50g caster sugar – Sweetens the syrup.
• Juice of 1 lemon – Adds a burst of lemony flavor.

Instructions to Make Jamie Oliver’s Polenta Lemon Cake

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line it with parchment paper for easy removal.

Step 2: Combine the Dry Ingredients

In a mixing bowl, combine the ground almonds, polenta, and baking powder. Stir to combine and set aside.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the caster sugar, eggs, and olive oil (or vegetable oil) until well combined. Add the lemon zest and juice, and whisk until smooth.

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix to keep the cake tender.

Step 5: Pour into the Tin and Smooth the Top

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Step 6: Bake the Cake

Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The top should be golden, and the cake should feel springy to the touch.

Step 7: Prepare the Lemon Syrup (Optional)

While the cake is baking, you can prepare the lemon syrup. In a small saucepan, combine the caster sugar and lemon juice. Heat gently, stirring, until the sugar has dissolved and the mixture forms a syrup. Set aside.

Step 8: Cool and Glaze the Cake

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack. While the cake is still warm, brush the lemon syrup over the top for extra lemon flavor and moisture.

Step 9: Serve and Enjoy

Slice and serve the cake as is, or garnish with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.

What Goes Well with Jamie Oliver’s Polenta Lemon Cake

• Whipped Cream: Light and airy, complements the cake’s texture.
• Fresh Berries: Raspberries, blueberries, or strawberries add a burst of color and flavor.
• Greek Yogurt: Adds a creamy contrast to the citrusy cake.
• Mint Leaves: For a refreshing garnish.
• Lemon Curd: Enhances the lemon flavor for lemon lovers.

Expert Tips for the Best Polenta Lemon Cake

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
• Don’t Overmix: Fold in the ingredients gently to keep the cake light.
• Brush with Syrup While Warm: The cake absorbs the syrup best when it’s still warm.
• Cool Completely Before Serving: This cake tastes best when it has fully cooled.
• Serve at Room Temperature: Room temperature enhances the cake’s texture and flavor.

Easy Variations of Jamie Oliver’s Polenta Lemon Cake

• Orange Polenta Cake: Replace lemon with orange zest and juice for a different citrus flavor.
• Almond and Coconut: Add a handful of shredded coconut for a tropical twist.
• Rosemary Lemon Cake: Add a teaspoon of finely chopped rosemary for an herbaceous touch.
• Berry Polenta Cake: Fold in a handful of fresh berries for a fruity surprise.
• Honey Lemon Glaze: Substitute honey for sugar in the syrup for a more subtle sweetness.

Best Practices to Store Jamie Oliver’s Polenta Lemon Cake

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for Longer Storage: Keeps well in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Value (Per Serving)

• Calories: 260 kcal
• Fat: 16g
• Carbohydrates: 23g
• Protein: 5g
• Fiber: 2g

FAQs

Can I Use Regular Flour Instead of Polenta in Lemon Polenta Cake?

No, using regular flour instead of polenta will change the texture significantly. Polenta adds a unique, slightly grainy texture and structure to the cake. However, if you want a smoother texture, you could replace some of the polenta with fine cornmeal.

How Do I Make Polenta Lemon Cake Extra Moist?

To make polenta lemon cake extra moist, don’t overbake it, as this can dry it out. Additionally, brushing the cake with a lemon syrup while it’s still warm adds extra moisture and enhances the lemon flavor.

Can I Freeze Polenta Lemon Cake?

Yes, polenta lemon cake freezes well. Allow it to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe container. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Is Polenta Lemon Cake Gluten-Free?

Yes, polenta lemon cake is naturally gluten-free, as it’s made with ground almonds and polenta instead of flour. This makes it a great dessert option for those with gluten sensitivities.

Final Words

Jamie Oliver’s Polenta Lemon Cake is a deliciously unique dessert that’s bright, zesty, and naturally gluten-free. With a moist crumb, a subtle crunch from the polenta, and the vibrant flavor of fresh lemons, this cake is perfect for any occasion. Serve it with a dollop of whipped cream or a sprinkle of berries, and enjoy a beautiful, refreshing treat!

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