Lemon Almond Polenta Cake with Honey Glaze
A moist, tender polenta cake brightened with fresh lemon zest and finished with a sweet honey glaze. This mediterranean-inspired desserts ready in about 55 minutes layers fine cornmeal (polenta), all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fine cornmeal (polenta)
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick), softened unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 2 tbsp fresh lemon zest
- 1 tsp almond extract
- 1/4 cup honey
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour an 8-inch round cake pan.
- Step 2: In a medium bowl, whisk together 1 cup fine cornmeal, 3/4 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
- Step 4: Add 3 large eggs one at a time to the butter mixture, beating well after each addition.
- Step 5: Mix in 2 tbsp fresh lemon zest and 1 tsp almond extract.
- Step 6: Alternately add the dry ingredients and 1/2 cup whole milk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Step 7: Pour the batter into the prepared cake pan and smooth the top.
- Step 8: Bake for 35-40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 9: While the cake cools, warm 1/4 cup honey and 2 tbsp fresh lemon juice in a small saucepan over low heat until combined.
- Step 10: Poke holes in the warm cake with a skewer and pour the honey glaze evenly over it, allowing it to soak in before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Almond Polenta Cake with Honey Glaze take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Almond Polenta Cake with Honey Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Almond Polenta Cake with Honey Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Almond Polenta Cake with Honey Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Almond Polenta Cake with Honey Glaze?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
