Amalfi Lemon Polenta Cake

Oh, let me tell you about this Amalfi Lemon Polenta Cake! It’s this amazing dessert that just bursts with sunshine and cheerful flavors, like a little slice of the Amalfi Coast on your plate. Seriously, the first time I had it, I couldn’t believe how the bright lemony taste danced on my tongue, and the unique texture… well, it’s like a soft embrace of polenta and lemon zest. You don’t just eat it, you savor it! It’s perfect for gatherings or just a cozy night in, perhaps with a friend over tea…

Why You’ll Crave It

• So light and refreshing, like a summer breeze, each bite feels like a mini vacation!
• The polenta gives it this delightful texture that’s just… intriguing, in a good way!
• It’s a hit for both lemon lovers and those who like something different.
• A super versatile dessert—great solo or topped with cream, berries, even ice cream if you’re feeling indulgent.
• And honestly, it looks kinda fancy, but it’s simple to whip up, which is great for impressing guests!

My family fights over the last piece… it gets intense!

What You’ll Need

• Unsalted butter: 200g, softened—because we want it nice and creamy, you know?
• Granulated sugar: 200g, adds that perfect sweetness…
• Zest of 2 lemons: freshly zested, because the oils are where the magic is.
• Juice of 2 lemons: bright and tangy, the more juice the better!
• Eggs: 3 large, they help bind everything together, like the glue.
• Ground almonds: 100g, they add a lovely nuttiness; really nice touch!
• Polenta: 150g, this is our star ingredient, giving that unique bite.
• Baking powder: 1 tsp, just a little lift for our lovely cake!
• Salt: a pinch, you’d be surprised how it brings out flavors.
• Icing sugar: just for dusting on top, makes it look pretty!

Easy How-To

Getting Started

First things first, preheat your oven to 180°C (350°F)—you want it nice and warm when the cake goes in. Now, grab a 23cm (9 inch) round cake tin, and grease it up with a bit of butter. Oh, and don’t forget to line the bottom with parchment paper… better safe than sorry, right?

Mixing the Good Stuff

In a medium bowl, combine the polenta, baking powder, and a tiny pinch of salt—just mix it all together. In another big bowl, cream that softened butter with the sugar until it’s light and fluffy (*sigh* the smell is amazing already!). Now, add the eggs slowly, one at a time, blending well after each one—yes, patience is key here.

Add Zesty Goodness

Now it’s time to mix in the lemon juice and zest, and, oh gosh, the aroma will be heavenly! Next, carefully fold in the dry ingredients—you don’t wanna overmix, so just till it’s combined… it’s all about that gentle love, right?

Finalize the Batter

Okay, now stir in about 100g of yogurt. This makes everything nice and smooth…and creamy. Pour that luscious batter into the prepared tin, smoothing the top with a spatula. I mean, we want it pretty, don’t we?

Bake Away

Pop the cake in your preheated oven and let it bake for about 40-45 minutes… or until that skewer comes out clean. Oh, and resist the urge to peek too often! Once it’s done, let it cool in the tin for 10 minutes, then transfer that beauty onto a wire rack to cool completely.

Good to Know

• Make sure your butter is room temperature… makes everything blend easier.
• When zesting, be gentle, you don’t want any of that bitter white pith—just the good stuff!
• If your cake isn’t baking evenly, it might be your tin; make sure it’s properly greased and lined.

Serving Ideas

• Dust it with icing sugar for a touch of elegance, and maybe pair it with whipped cream or fresh berries…

Top Tricks

• Try to use fresh lemons, their zest and juice will make all the difference—trust me on this!

Frequently Asked Questions

Can I use other citrus fruits instead of lemons?

Oh absolutely! Oranges or limes could shake things up, just make sure to use the zest and juice from whatever you choose!

How can I store the polenta cake?

It can hang out at room temperature in an airtight container for a couple of days, or you can pop it in the fridge for a longer life… but honestly, it rarely lasts that long in my house!

Is it possible to make this cake gluten-free?

Yes! Just stick to gluten-free polenta, and you’re golden—literally! It keeps the texture all moreish… oh, you’ll love it.

Can I add other flavors or ingredients to the cake?

For sure! Adding nuts, like almonds, or even a bit of rosemary could add interest and make it uniquely yours!

How can I tell if my cake is done baking?

Just give it a gentle poke, if it springs back and a skewer comes out clean, it’s ready to shine!