I remember the first time I tried Jamie Oliver’s Polenta Lemon Cake. It was at a small dinner party with a bunch of friends, and someone brought it along. The cake was so moist, light, and citrusy that I was immediately hooked. It didn’t taste like your typical cake-it had a texture that was almost like a cross between a dense sponge and a moist cornbread. And that lemon zing? It was like a burst of sunshine on my taste buds. Ever since then, I’ve been baking it whenever I’m craving something sweet, but also something just a little different.
If you haven’t tried it, this cake is definitely one to add to your list. It’s simple, flavorful, and a true crowd-pleaser. I’ll take you through the recipe step-by-step and highlight some key ingredients that make it unique.
Jamie Oliver’s Polenta Lemon Cake Recipe
So, here’s the thing with Jamie’s recipe: it’s an easy-to-make dessert, but the flavor it brings is next-level. The combination of cornmeal (polenta), lemon zest, and almond flour makes for a texture that’s both crumbly and soft. And that syrupy lemon drizzle on top? It takes it from good to unforgettable.
This recipe doesn’t require any fancy techniques or equipment, just a bowl, a whisk, and a bit of time. You’ll find yourself making it on repeat, guaranteed.
Ingredients Needed
Before diving into the cooking process, let’s talk ingredients. You don’t need much, but every single element counts:
- Polenta (Cornmeal): This is the foundation of the cake. It gives the cake its unique texture, making it a bit gritty but also incredibly moist.
- Almond Meal (Almond Flour): This adds richness and a slight nuttiness. It also helps balance the polenta’s texture.
- Butter: The fat that holds everything together. It keeps the cake soft and helps develop a golden brown crust.
- Sugar: I use caster sugar here because it dissolves better, but granulated works fine too. It sweetens without overpowering the other flavors.
- Lemons: Zest and juice-both of these give the cake that fresh, tangy lift.
- Eggs: They bind everything together and help provide structure.
- Baking Powder: A little lift is essential to keep the cake from being too dense.
- Olive Oil: For a little extra moisture and flavor.
- Vanilla Extract: A splash of vanilla brings a deeper, rounder flavor to complement the citrus.
How To Make Jamie Oliver’s Polenta Lemon Cake
Here’s how I make this cake every time I’m in the mood for something indulgent, but not too indulgent:
- Prep your pan: Start by greasing and lining a round cake tin. A 9-inch round works best.
- Mix the dry ingredients: In a bowl, combine the polenta, almond meal, baking powder, and a pinch of salt.
- Cream the butter and sugar: In another bowl, whisk together the butter and sugar until light and fluffy. This is where you’ll start to see your cake’s texture take shape. It’s important to really work this step to get a good, airy base.
- Add the eggs and flavorings: Beat in the eggs, one at a time. Then, add in the lemon zest and vanilla extract. The scent at this point will make you realize why lemon cakes are so beloved.
- Combine dry and wet: Gradually add the dry ingredients into the wet mixture, mixing until smooth. The texture should be a bit thick but pourable.
- Bake: Pour the batter into your prepared tin and bake at 350°F (175°C) for about 40-45 minutes. You’ll know it’s done when a toothpick comes out clean and the top is golden.
- Lemon syrup: While the cake is baking, mix lemon juice and sugar in a pan. Bring to a simmer and stir until the sugar dissolves. This syrup is key-it soaks into the cake after baking, adding flavor and moisture.
- Pour syrup and cool: Once the cake comes out of the oven, pour the warm syrup over the cake while it’s still in the pan. Let it cool completely. This ensures the cake absorbs all that lemon goodness.
Ingredient Science Spotlight
Now, let’s break down a couple of key ingredients and why they work so well in this recipe:
- Polenta: The star of the show. Unlike regular flour, polenta adds a gritty texture that doesn’t make the cake dry or crumbly. The cornmeal gives the cake its distinct flavor and moisture retention.
- Almond Flour: This gives the cake its softness. Almond flour has a finer texture than regular flour, which helps the cake stay tender while also keeping it dense enough to hold its shape. Plus, it balances out the cornmeal’s graininess.
- Lemon Syrup: The syrup is genius because it makes sure the cake stays moist and gets that extra citrus kick. The sugar helps create a shiny, almost candy-like coating while also balancing out the tanginess of the lemon.
Expert Tips
- Don’t overmix the batter: Overmixing can lead to a dense cake. Stir the ingredients just enough to combine.
- Use fresh lemons: This is crucial! Freshly zested and juiced lemons will give you a far superior flavor than bottled lemon juice.
- Let the cake cool before serving: Allowing the cake to cool helps it set and makes it easier to slice. It also gives the syrup more time to soak in.
- Try a splash of liqueur: For an added depth of flavor, consider adding a splash of Limoncello to your syrup.
- Serve with whipped cream: I love serving this with a dollop of freshly whipped cream or even a scoop of vanilla ice cream on the side.
Recipe Variations
This cake is surprisingly flexible, so feel free to play around with the ingredients:
- Add berries: Blueberries, raspberries, or even blackberries mixed into the batter will add a pop of color and flavor. They’re great with the lemon.
- Nuts: For added crunch, stir in some chopped pistachios or walnuts into the batter or sprinkle them on top before baking.
- Herbs: A few fresh thyme or rosemary leaves mixed into the batter can add an earthy note to balance out the lemon.
- Gluten-free: The recipe is already naturally gluten-free thanks to the almond flour and polenta, but make sure your baking powder is certified gluten-free as well.
- Vegan: Swap the butter and eggs for plant-based alternatives like coconut oil and flaxseed eggs.
Final Words
If you’re looking for a simple yet sophisticated cake that’s both tangy and tender, Jamie Oliver’s Polenta Lemon Cake is where it’s at. It’s perfect for almost any occasion, whether it’s a cozy afternoon with friends or a big family celebration. The best part is that you don’t need to be a professional baker to pull it off.
FAQs
Can I Use Almond Flour Instead Of Polenta In Jamie Oliver’s Lemon Cake Recipe?
You can, but the texture will be different. Polenta gives the cake a unique crumbly texture, while almond flour will make it more moist and dense.
How Long Should I Bake Jamie Oliver’s Polenta Lemon Cake?
It usually takes about 45-50 minutes at 180°C (350°F). Check with a toothpick – it should come out clean when the cake is done.
Can I Make Jamie Oliver’s Polenta Lemon Cake Ahead Of Time?
Yes! The cake actually tastes better the next day as the flavors have more time to develop. Just store it in an airtight container.