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A scrumptious lemon polenta cake topped with fragrant thyme syrup
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Zesty Lemon Polenta Cake with Thyme Syrup

This delightful dessert combines the vibrant flavors of lemon with the unique texture of polenta, offering a moist, tender crumb and refreshing citrus notes, enhanced by fragrant thyme.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Baking, Dessert
Cuisine: American, Italian
Keyword: Herb Dessert, Lemon Cake, Polenta Cake, Thyme Syrup, Zesty Cake
Servings: 8 servings
Calories: 320kcal

Ingredients

For the cake

  • 200 g unsalted butter, softened Rich and creamy butter that provides a light texture and luscious flavor.
  • 200 g caster sugar Finely granulated sugar that sweetens the cake beautifully.
  • 3 large eggs Fresh eggs that contribute moisture and structure.
  • 100 g fine cornmeal (polenta) Adds a unique grainy texture and flavor.
  • 150 g ground almonds Creates a moist crumb and is a gluten-free alternative.
  • 2 pieces lemons, zested Infuses the cake with refreshing citrus essence.
  • 1 tsp baking powder Leavening agent for a fluffy texture.
  • 1 tsp vanilla extract Adds depth to the cake’s flavor.
  • 1 pinch salt Balances the sweetness.
  • 2 pieces lemons, juiced Adds a tangy burst of flavor.

For the syrup and topping

  • 100 g sugar Enhances the tartness of the lemon.
  • 4 sprigs fresh thyme Complements the cake and syrup.
  • Lemon slices thinly sliced lemons (for topping) Adds an elegant touch.
  • Edible flowers (for topping) Garnish that adds color and sophistication.
  • Fresh mint leaves (for topping) Perfect for an added touch of color and flavor.
  • Powdered sugar (for dusting) Adds a hint of sweetness.

Instructions

Preparation

  • Preheat your oven to 170°C (340°F). Grease a 20 cm (8-inch) round cake tin with butter or cooking spray.
  • In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract.
  • Gently fold in the cornmeal, ground almonds, baking powder, and a pinch of salt until combined.

Baking

  • Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 35–40 minutes, or until golden and springs back when touched.

Making the syrup

  • While the cake is baking, combine the lemon juice, sugar, and thyme sprigs in a saucepan. Simmer over low heat for 5–7 minutes until it thickens slightly.
  • Remove from heat and allow it to cool.

Finishing touches

  • When the cake is finished, pierce the surface with a skewer and pour warm thyme syrup over it. Allow to soak in for about 10 minutes.
  • Carefully remove the cake from the tin and garnish with thinly sliced lemons, edible flowers, fresh mint leaves, and a dusting of powdered sugar.

Notes

Ensure your butter and eggs are at room temperature for best results. Fresh herbs impart better flavor than dried. Only zest the yellow part of the lemon to avoid bitterness.