Lemon Polenta Syrup Cake 🍋

Lemon Polenta Syrup Cake 🍋

The easiest cake to make and very nourishing… refreshing, light & full of tangy, citrusy goodness.

The cake holds its form super well, unlike lots of other gluten free baking options.

A great go to when after a quick and fool proof cake for morning tea shout etc. The polenta is an Italian twist adding a delish gritty texture.

  • Gluten Free
  • Refined sugar free


  • 200 grams ground almonds
  • 100 grams instant polenta
  • 200 grams butter, melted
  • 4 eggs, whisked
  • 120 grams coconut sugar
  • 1 & 1/2 teaspoon baking powder
  • Zest of one lemon
  • Juice of 2 large lemons
  • 1 ½ tablespoon Settlers Honey Makowhai Multifloral MGO 100+ (or your favourite Settlers Honey)


  1. Preheat oven to 180degrees bake and line/lightly grease a cake tin.
  2. Cream butter and sugar using egg beater for a few minutes. Fold in eggs.
  3. Combine ground almonds, polenta, sifted baking powder & lemon zest. Fold in butter and sugar mix to form your cake batter and pour into your cake tin to spread evenly. Pop into the oven and bake for 35-40 mins until a skewer comes out clean. Careful not to overcook! It may look a little more underdone than you’re used to with other cakes.
  4. Meanwhile, gently heat your lemon juice and honey in a small sauce pan to combine.
  5. Carefully poke lots of little holes into cake. I use a skewer for this. Evenly pour the syrup over the entire cake and allow cake to absorb this before removing from tin.
  6. Delish as is or served with yoghurt (or coconut yoghurt). Best eaten same day but will keep in airtight container for a good few days.

Older Post Newer Post