Lemon Polenta Loaf

Eve 30/03/14

Moist, buttery and tangy, this lemon loaf is far from your standard coffee shop slice. Fresh lemon zest give this loaf it's amazing and fresh lemon hit along with a great texture from the polenta. A marriage made in heaven!

This may be my new favourite lemon dessert ever! Crumbly, moist and extremely lemony, this is perfect Mother's day cake to treat your mum well!

Lemon and polenta as a flavour and texture combo has become very popular over the past months. Polenta is actually cornmeal and once cooked to a smooth consistency or fried, it is then polenta. The polenta adds a beautiful yellow colour to the cake as well as a pleasing "gritty" texture; that may sound unusual but in fact, it is truly delicious.

What is a better way to say Happy Mother Day than with cake? My mum loves lemon in everything; be it cakes, pies or fishy dishes. Also, when I think of spring time, fluffy bunnies with Easter eggs pop into my head as well as lemons! The flavour is so versatile, it can really go with anything! (But definitely not chocolate, yuck!)

This loaf is seriously easy to make. Cream together the butter and sugar until very fluffy and add the eggy milk mixture. If you think the mixture is going to curdle, add some the of the flour and polenta mix, this will hopefully bring the mixture back to being fluffy. Fold in the dry ingredients and add some hot water. This will loosen the batter making it easier to handle. Simply pour into your greased and lined 450g loaf tin and bake! 

I told you it was easy! 

Leave to cool in the tin for a few minutes and then cool completely on a wire rack. This cake is delicious just plain and warm from the oven. I topped my cake with some sugared lemon slices, the recipe will come soon!

Lemon Polenta Loaf
Posted by Eve
Makes 1, Serves  8 (ish!)
  • 75g Butter, at room temperature
  • 75g Caster sugar
  • Zest of 1 lemons
  • 1 Egg plus milk to make 75g of eggy milk 
  • 50g Self raising flour
  • 50g Polenta or cornmeal 
  • 1/2 tsp. Baking powder
  • 30ml Hot water
For the lemon icing 
  • 50g Icing sugar
  • Lemon juice, water or milk 
  • Lemon zest in sugar, to decorate.

  1. Preheat the oven to 160ºc/ 150ºc fan/ gas mark 3 and grease and line a 450g loaf tin. 
  2. Beat the butter, sugar and lemon zest in a bowl of a free-standing mixer fitted with the paddle attachment or use a hand-held mixer or wooden spoon. Beat until lighter in colour and fluffy, this should take 3 - 5 minutes.
  3. Add the egg and milk mixture in thirds and scrape down the bowl after every addition. Just keep beating for another 3 - 5 minutes until all of the egg is added and the mixture is glossy and smooth.  
  4. Sieve in the flour, polenta and baking powder and fold in with a spatula until combined. Be gentle so you don't knock out the precious air bubbles! Add the hot water to loosen the batter and fold in.
  5. Pour into the prepared tin and level with a knife. Bake for 40 -45 minutes minutes until risen and golden. Test the cake at 40 minutes with a skewer; when the skewer is inserted, it should come out clean.
  6. Remove the loaf from the oven and cool for 5 minutes in the tin. Remove and place on to a wire rack and leave to cool completely.
  7. Make the icing by sieving the sugar into a bowl. Add enough liquid to your liking (I like mine the consistency of runny custard) Serve with tea!


Keep the cake in an air-tight container at room temperature for up to 3 - 4 days.

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