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Lemon Polenta Cake

Lemon polenta cake

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Adapted from a River Cafe Cookbook recipe Margaret Pomeranz’s Let’s Eat lemon polenta cake makes the most of seasonal citrus. 


  • 450g unsalted butter
  • 450g caster sugar
  • 450g ground almonds
  • 2 teaspoons vanilla extract
  • 6 eggs
  • zest of 5 lemons
  • juice of 1 lemon
  • 225g polenta flour
  • 1½ teaspoons gluten-free baking powder (if you’re sttrict about a gluten-free cake)
  • ¼ teaspoon salt
  • icing sugar, to serve


Preheat the oven to 150°C. Grease a 30cm tin. Beat the butter and sugar until you have a light and fluffy mixture. Add the almonds and vanilla and beat well until it’s all combined. Beat in the eggs one at a time. Fold in the lemon zest, lemon juice, polenta flour and baking powder and salt. Pour into the tin and bake for 40-50 minutes, until golden brown. Turn out of the tin onto a wire rack to cool. Sprinkle with icing sugar to serve. (Adapted from the River Cafe Cookbook). 


Let’s EatFrom Let’s Eat by Margaret Pomeranz and Philippa Whitfield Pomeranz 

Published by ABC Books 
Available from good bookstores and ABC Online