Lemon Thyme Polenta Cake

Why You’ll Love This Lemon Thyme Polenta Cake

If you’re looking for a delightful dessert that’s both unique and delicious, this Lemon Thyme Polenta Cake is just what you need. This cake combines the zesty flavor of lemon with the earthy notes of thyme, creating a perfect balance that will surprise your taste buds. Not only is it tasty, but it’s also gluten-free, making it a great option for those with dietary restrictions.

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What You’ll Need for Lemon Thyme Polenta Cake

To whip up this delightful Lemon Thyme Polenta Cake, you’ll need the following ingredients:

Complete Ingredients List

  • 1 cup polenta (cornmeal)
  • 1 cup water
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Ingredient Substitutions & Alternatives

If you have dietary restrictions or preferences, here are some substitutions you can consider:

  • For a dairy-free version, substitute the milk with almond milk or coconut milk and use vegan butter.
  • To make it egg-free, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
  • For a different flavor profile, try adding orange zest instead of lemon or incorporating nuts like almonds or walnuts.

How to Make Lemon Thyme Polenta Cake

Now that you have your ingredients ready, let’s dive into the steps to make this scrumptious cake. Follow these easy instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a round cake pan.

Step 2: Cook the Polenta

In a saucepan, bring 1 cup of water and 1 cup of milk to a gentle boil. Gradually whisk in the polenta, stirring constantly until it thickens. Remove from heat and let it cool slightly.

Step 3: Cream the Butter and Sugar

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and thyme leaves.

Step 5: Combine the Mixtures

In another bowl, whisk together the baking powder and salt. Gradually add this mixture to the wet ingredients, then fold in the cooled polenta until well combined.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Prepare the Glaze

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed.

Step 8: Glaze the Cake

Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Garnish with additional fresh thyme leaves for a beautiful presentation.

Step 9: Serve

Slice the cake and serve it on a simple white plate to highlight its vibrant colors. Enjoy this delightful Lemon Thyme Polenta Cake as a dessert or a sweet treat with your afternoon tea!

Serving Suggestions for Lemon Thyme Polenta Cake

How to Serve Lemon Thyme Polenta Cake

Serve the cake at room temperature for the best flavor. For an elegant presentation, slice the cake into wedges and place them on a white plate. A light dusting of powdered sugar can add a touch of sophistication.

Perfect Pairings & Toppings

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of herbal tea or a glass of sparkling lemonade complements the flavors beautifully.

Storing & Preserving Lemon Thyme Polenta Cake

Best Storage Methods

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it.

Reheating or Freezing Tips

To reheat, simply warm individual slices in the microwave for about 10-15 seconds. If freezing, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Tips for Perfect Lemon Thyme Polenta Cake Every Time

Avoid These Common Mistakes

Ensure that the polenta is fully cooked and cooled before adding it to the batter to avoid lumps. Also, be careful not to overmix the batter once the dry ingredients are added, as this can lead to a dense cake.

Helpful Tricks for Success

For added flavor, consider infusing the milk with lemon zest before adding it to the polenta. This will enhance the lemon flavor throughout the cake.

Fun Variations of Lemon Thyme Polenta Cake

Flavor Variations or Recipe Twists

Experiment with different herbs like rosemary or basil for a unique twist. You can also add nuts like almonds or walnuts for added texture and flavor.

Dietary-Friendly Adjustments

To make this cake vegan, substitute the eggs with flax eggs and use plant-based butter and milk. For a gluten-free version, ensure that the polenta is certified gluten-free.

FAQs

What If My Lemon Thyme Polenta Cake Doesn’t Turn Out Right?

If your cake is dense, it may have been overmixed. If it’s too dry, it may have been overbaked. Always check for doneness a few minutes before the suggested baking time.

Can I Prepare This in Advance?

Yes, you can prepare the cake a day in advance. Just store it in an airtight container and glaze it right before serving for the best presentation.

What Ingredients Can I Swap?

You can swap the milk for a non-dairy alternative, use coconut oil instead of butter, or replace granulated sugar with coconut sugar for a healthier option.

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Lemon Thyme Polenta Cake

Lemon Thyme Polenta Cake


  • Author: Chef Bella
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

A delightful dessert that combines the zesty flavor of lemon with earthy thyme, creating a unique and delicious gluten-free cake.


Ingredients

Scale
  • 1 cup polenta (cornmeal)
  • 1 cup water
  • 1 cup milk
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a saucepan, bring 1 cup of water and 1 cup of milk to a gentle boil. Gradually whisk in the polenta, stirring constantly until it thickens. Remove from heat and let it cool slightly.
  3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and thyme leaves.
  5. In another bowl, whisk together the baking powder and salt. Gradually add this mixture to the wet ingredients, then fold in the cooled polenta until well combined.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed.
  8. Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Garnish with additional fresh thyme leaves for a beautiful presentation.
  9. Slice the cake and serve it on a simple white plate to highlight its vibrant colors.

Notes

  • For a dairy-free version, substitute the milk with almond milk or coconut milk and use vegan butter.
  • To make it egg-free, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
  • Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: Lemon Thyme Polenta Cake, gluten-free cake, dessert recipe

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