Lemon polenta cake from Nigella by Nigella Lawson

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Notes about this recipe

  • Recipe Notes

    Can substitute mild olive oil for unsalted butter, and cornmeal for fine polenta.

  • FJT on July 24, 2025

    Lovely cake that is naturally gluten-free and can be dairy free too if you follow Nigella's instructions on replacing butter with oil. Nigella's cake recipes always work and this was no exception. Made 2 days in advance and served with strawberries and clotted cream. Delicious!

  • aargle on January 26, 2022

    A delicious cake that turned out perfectly. I used all the syrup which I was unsure about as I had a lot of syrup but it was fine and resulted in a very moist, very lemony cake. Will make again.

  • Barb_N on August 29, 2017

    I made this (with the syrup) to serve with slices of fresh peach- fabulous and so easy. The regular polenta was a bit gritty(rustic)- I might try instant polenta the next time- and there will be a next time.

  • marmite on June 27, 2014

    Fabulous cake - I thought about not adding all the syrup but I'm glad I did, wonderfully moist. Definitely more of a dessert cake to be eaten with a fork though. Delicious with raspberries. Thinking about experimenting by adding rosemary like the Italian ones.

  • annapanna on November 07, 2013

    Nice cake. I didn't use up all the syrup, I think half the quantity would be enough.

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