A lemon dessert has an amazing ability of finishing off a meal and yet not be too heavy to enjoy. One of the most delightful ways to experience lemon’s full, tangy potential is through a slice of Sticky Lemon Polenta Cake. This humble loaf packs a punch, delivering both comfort and vibrancy in equal measure.
What sets this cake apart is its unique texture. Unlike traditional sponge cakes that rely on flour for structure, this cake uses instant polenta. The result? A slightly crumbly, grainy bite that’s reminiscent of rustic Italian baking but with a modern, citrusy twist. It’s naturally gluten-free too, making it a clever option for those seeking alternatives without compromising on flavour.
The real magic, however, lies in its sticky drizzle. A warm syrup of lemon juice, zest, sweetener, and a touch of honey is poured lovingly over the cake after baking. This isn’t just decoration—it transforms the loaf from a simple citrus cake into a sticky, moist treat that almost melts in your mouth. The drizzle seeps through the polenta base, creating little pockets of tangy sweetness that surprise and delight with every bite.
This cake uses everyday ingredients but still manages to feel a bit special. Rapeseed oil replaces butter, giving it a lighter, slightly nutty undertone while keeping things heart-healthy. The use of a granulated sweetener instead of sugar makes it a more balanced choice for those watching their intake. And yet, nothing about it feels ‘diet’—this is proper cake, with proper flavour.
Best of all, Sticky Lemon Polenta Cake comes together quickly. From mixing bowl to oven in minutes, and requiring only a short bake time, it’s the kind of recipe that suits both spontaneous afternoon teas and planned gatherings. It also stores well and tastes even better the next day, once the drizzle has had time to soak thoroughly through the crumb.
Whether served warm with a spoonful of Greek yoghurt or enjoyed plain with a cup of tea, this cake is a gentle reminder that simplicity can be utterly satisfying. Sticky Lemon Polenta Cake is not only delicious—it’s a slice of citrus sunshine that brightens the day with every bite.
Absolutely! Sticky Lemon Polenta Cake is wonderfully adaptable, and once you’ve mastered the classic version, there are plenty of ways to give it a fresh twist while still celebrating that unique polenta texture. Here are a few topping and flavour variations to keep things interesting:
Flavour Variations
1. Orange & Cardamom
Swap the lemon extract and juice for orange, and add a pinch of ground cardamom to the batter. The warm, fragrant spice complements the sweet citrus beautifully and brings a slightly exotic edge to the cake.
2. Lemon & Thyme
Add a teaspoon of finely chopped fresh thyme to the batter for a subtle herbal note. For the drizzle, infuse the lemon syrup with a sprig of thyme while it warms. It’s an elegant twist that’s especially nice for brunches or afternoon teas.
3. Lime & Coconut
Replace lemon juice and zest with lime, and stir a handful of desiccated coconut into the polenta mix. The drizzle can also include a splash of coconut milk for an added tropical touch.
4. Almond & Lemon
Add a few drops of almond extract alongside the lemon extract. Top the finished cake with a scattering of flaked almonds after drizzling. The almond lends a marzipan-like richness that pairs beautifully with citrus.
5. Ginger & Lemon
Mix in a half-teaspoon of ground ginger to the batter for a gentle warmth. You can also add finely chopped stem ginger to the drizzle for extra zing and texture.
Topping Ideas
1. Mascarpone or Yoghurt Swirl
Serve each slice with a dollop of mascarpone or thick Greek yoghurt. You can sweeten it lightly with a bit of honey and lemon zest to mirror the flavours of the cake.
2. Berries and Syrup
Top the cake with a handful of fresh raspberries, blueberries, or blackberries just before serving. Their tartness cuts through the sweetness, adding freshness and colour.
3. Crystallised Citrus Peel
Finely chop candied lemon or orange peel and sprinkle over the cake after the drizzle has soaked in. It adds a chewy texture and a sparkly finish.
4. Lavender Sugar Dusting
Infuse some sugar with dried culinary lavender and lightly dust the cake before serving. This adds a floral, aromatic lift without overpowering the citrus.
5. Toasted Seeds or Nuts
Scatter toasted sunflower seeds, pumpkin seeds, or chopped pistachios over the top for a crunchy contrast and added nutrition.
Sticky Lemon Polenta Cake is a brilliant base for creativity. Whether you want to amplify the citrus or introduce something surprising like herbs or spice, it’s a forgiving and flexible loaf. Would you like a serving suggestion for a special occasion?
Sticky Lemon Polenta Cake
Ingredients
- 2 tsp lemon extract
- 1 large lemon juice and zest
- 3 tbsp granulated sweetener
- 2 large eggs free range beaten
- 50 ml rapeseed oil and 1 tsp to oil a 1lb loaf tin
- 50 ml water
- 100 g polenta instant
- 1 tsp bicarbonate of soda
For the drizzle:
- 1 large lemon juice and zest
- 1 tbsp granulated sweetener
- 1 dessertspoon honey
Instructions
- Preheat the oven to 180°/gas 4.
- Oil the loaf tin and set aside ready to use.
- In a bowl, add the lemon extract, juice and zest of 1 lemon, sweetener, eggs and oil then beat together well.2 tsp lemon extract, 1 large lemon, 3 tbsp granulated sweetener, 2 large eggs, 50 ml rapeseed oil
- Stir in the water and beat again until frothy, gently stir in the polenta and bicarbonate of soda then immediately place in the baking tin and bake for 20-25 minutes.50 ml water, 100 g polenta, 1 tsp bicarbonate of soda
- Remove the cake from the oven and allow to cool for 20 minutes.
- Meanwhile, place the remaining lemon juice and zest into a small pan with the sweetener and warm gently for 1 minute, add the honey and warm 1-2 more minutes until it becomes syrupy.1 large lemon, 1 tbsp granulated sweetener, 1 dessertspoon honey
- Drizzle the hot honey and lemon over the cooled cake and leave to soak for a few minutes before serving.
Notes
Nutrition
11 comments
Surprisingly satisfying! It’s not flashy, but that’s what makes it great. The lemon zest in both the cake and the drizzle gives it a bright, clean finish.
I served it with a spoonful of crème fraîche and it was divine. Light, moist, and just sweet enough.
It’s simple but has a real homemade charm. Perfect with a cup of Earl Grey.
Wasn’t sure what to expect with polenta in a cake, but I’m converted!
Absolutely loved this cake – the lemon drizzle soaked in perfectly and gave it such a gorgeous zing.
I liked that it wasn’t overly sweet, and the honey in the drizzle added a lovely depth.
Being Italian, I grew up with polenta in savoury dishes, but this lemony version brought back memories of my nonna’s cakes.
Loved that this cake was gluten-free and didn’t taste like a compromise.
The modern twist with lemon and honey worked beautifully. Would definitely make again.
The cake was okay, but I think I overbaked it a little—it ended up too dry for my liking. The flavour was still nice and sharp though. I’d try again and watch the timing more carefully.
The texture is slightly grainy in a really pleasant way, and the lemon flavour bursts through. A great alternative to traditional sponge.