Almond Polenta Cake with Lemon Syrup and Sour Cream Glaze

A lemon recipe again. As you can tell by the number of citrus recipes I’ve posted, I am a very big fan of the tart fruit. I drink lemon juice straight up in the morning because I really like it, but it has been proven that lemon is extremely good for you : this miracle fruit is antibacterial, anticarcinogenic, antiseptic, chockful of vitamin C and potassium, and helps with weight loss.

I’m not sure the weight loss bit applies to this deliciously moist cake.

Adapted from Food and Wine June 2012 – recipe from Astro Coffee in Detroit

Almond Polenta Batter


125 g unsalted butter, at room temperature

½ (95 g) cup sugar

4 eggs

the zest of 1 lemon

2 tsp baking powder

1 tsp sea salt

1 cup (100g) slivered almonds

1 1/3 cups (140g) cups all-purpose flour

½ cup (75g) instant polenta

1/2 cup (125 g) sour cream


  1. Preheat the oven to 350°F. Coat a spring-form pan with non-stick spray.
  2. On a baking sheet, toast the almonds in the oven until fragrant and golden, then process until crumbly.
  3. Mix the polenta, flour, ground almonds, baking powder, and salt.
  4. In the bowl of an electric mixer, beat the eggs, then add the butter and the sugar until well incorporated. Add the lemon zest, then the sour cream.
  5. Fill the spring-form pan with the mixture, then bake for 25 minutes or until the top is golden and a toothpick comes out clean.




Lemon Syrup


½ cup (95 g) sugar

½ tsp salt

½ cup water

2 tbsp lemon juice (approx ½ lemon)



  1. Place all ingredients in a saucepan and boil for 5 minutes.
  2. Place your cake, still in its mold, on a baking sheet.
  3. Pour the lemon syrup over the cake.

Sour Cream Glaze

½ cup + 2 tbsp (135g) powdered sugar

¼ cup (60 g) sour cream

2 tbsp lemon juice (approx ½ lemon)

  1. Whisk all ingredients together.
  2. When the cake has cooled down completely, pour it over the top. (It is not a thick glaze and will fall off the sides.)


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