Lemon Polenta Cake with Honey Glaze
A moist and tender lemon-scented cake made with polenta for a delicate texture, finished with a sweet honey glaze that adds a glossy shine and extra flavor. This mediterranean-inspired desserts ready in about 60 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 290 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)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup honey
- 2 tbsp powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 cup fine cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt; set aside.
- Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes using a hand mixer.
- Step 3: Add 3 large eggs one at a time, beating well after each addition.
- Step 4: Mix in 1/2 cup plain Greek yogurt, 2 tbsp fresh lemon zest, and 1/4 cup fresh lemon juice until combined.
- Step 5: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Step 6: Pour batter into a greased 8-inch round cake pan and smooth the top with a spatula.
- Step 7: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Step 8: While the cake cools, whisk together 1/4 cup honey and 2 tbsp powdered sugar to create a glaze.
- Step 9: When the cake is warm but not hot, brush the honey glaze evenly over the top for a shiny finish and extra sweetness.
Frequently asked questions
How long does Lemon Polenta Cake with Honey Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 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 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 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 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 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.
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