Lemon Polenta Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 25, 2010
I made my own almond meal using raw almonds and coarse polenta instead of fine cornmeal, but otherwise followed the cake recipe exactly, and baked it in a 10" springform pan. The result was a deliciously rich, gluten-free cake with a heavy crumb. A few sprigs of rosemary tossed into the lemon syrup as it simmered (and then strained out) added a little extra dimension. I'll definitely make this again soon, but with just a tad less butter (some melted through the springform). The cake could easily serve 12 and would be fabulous paired with some ricotta and berries, or perhaps Greek yogurt and apricots.
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Cooking Level: Intermediate

Home Town: Pacifica, California, USA
Living In: Lathrop, California, USA

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Reviewed: Jan. 1, 2015
Had a hunch cornmeal might go well with a sweet tart lemon sauce so I gave this a try, AR has only this recipe. Cornmeal done in a cake does give it a hearty satisfying texture and the lemony sweetness goes just right. However, I wasn't too excited about using a whole pound of butter or five cups of almond meal. Will try again; tweaking it to what I want. This could be a real winner.
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