Lemon Zest Polenta Cake with Honey Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A moist, tender polenta cake infused with bright lemon zest and topped with a sweet honey glaze, perfect for afternoon tea. This Mediterranean-inspired recipe, ready in about 55 minutes, layers all-purpose flour, fine cornmeal (polenta), 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 320 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.

Prep: 15 min Cook: 40 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup fine cornmeal, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Add 3 large eggs one at a time, beating well after each addition.
  3. Step 3: Mix in 2 tablespoons fresh lemon zest. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with the flour mixture. Stir just until combined.
  4. Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  5. Step 5: While the cake bakes, combine 1/4 cup honey and 2 tablespoons fresh lemon juice in a small saucepan over low heat. Warm and stir until the honey is thin and pourable.
  6. Step 6: Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the honey glaze generously over the top of the cake. Allow to cool completely before serving.

Frequently asked questions

How long does Lemon Zest 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 Zest 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 Zest 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 Zest 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 Zest 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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