Jamie Oliver Polenta Lemon Cake Recipe [Tips & Tricks]

I remember the first time I tasted Jamie Oliver’s Polenta Lemon Cake. It was a sunny afternoon, and I had invited a few friends over for tea. We were lounging in the garden, and I wanted something light but a bit more exciting than the usual pound cake. A friend had brought along this lemon cake, and the moment I bit into it, I was hooked.

The combination of the zesty lemon and the soft, yet slightly grainy texture from the polenta was unlike anything I’d tried before. It was moist, tangy, and just sweet enough. Since then, it’s become a regular in my kitchen, a go-to when I want something that feels both special and comforting.

Jamie Oliver’s Polenta Lemon Cake Recipe

This recipe is one of those gems that feel indulgent, yet isn’t loaded with complexity. Jamie Oliver’s twist on a traditional cake makes it both refreshing and rustic. What I love about it is how you can taste every ingredient, from the richness of the butter to the vibrant citrusy zing.

• Easy-to-follow: The recipe is simple enough to whip up on a lazy afternoon, but still impressive enough for a gathering.
• Naturally gluten-free: The use of polenta (cornmeal) instead of flour makes it a great option for anyone avoiding gluten.
• Burst of citrus: The lemon isn’t just for flavor – it adds a fragrance that fills your kitchen and makes the cake incredibly fresh.

Ingredients Needed

When I first made this cake, I was surprised by how few ingredients were needed. Yet, with these basic ingredients, the flavors meld together perfectly.

• Polenta: This is the star of the show, bringing in that light, sandy texture.
• Butter: Adds richness and helps the cake stay moist.
• Lemons: You’ll need both the zest and juice. The zest is where all the citrusy punch lies.
• Sugar: For sweetness and moisture.
• Eggs: Give structure and lift.
• Baking powder: Helps the cake rise and become light.
• Almond flour: Adds a little nutty flavor, complementing the polenta.
• Yogurt or sour cream: Makes the cake extra tender and moist.
• Vanilla extract: Optional, but it brings a comforting aroma that pairs well with the lemon.

How To Make Jamie Oliver’s Polenta Lemon Cake

I remember the first time I made this, I was almost shocked at how quickly it came together. It’s straightforward, and most steps are more about mixing than anything complex. Here’s how you do it:

1. Preheat your oven: Set it to 350°F (175°C). Grease and line a cake tin (I prefer an 8-inch round one).
2. Mix your dry ingredients: In a bowl, combine the polenta, almond flour, baking powder, and a pinch of salt. Set aside.
3. Cream the butter and sugar: Beat the butter and sugar together in a separate bowl until fluffy and light. This creates the perfect base for your cake.
4. Add the eggs one at a time: Crack each egg in, beating well after each addition. It might seem like a lot of eggs, but they give this cake a beautiful structure.
5. Incorporate the lemon: Zest both lemons and juice them. Add both the zest and juice into the mix, and you’ll immediately notice the fresh, citrusy fragrance.
6. Alternate adding the dry ingredients and yogurt: Gradually add in the dry ingredients, then the yogurt (or sour cream) until everything is fully mixed. This gives the cake moisture and that soft crumb.
7. Bake: Pour the batter into your prepared tin and bake for about 40-45 minutes, or until a toothpick comes out clean.
8. Cool & glaze: Once out of the oven, let the cake cool. You can drizzle a simple lemon glaze made from powdered sugar and lemon juice for a sweet, tangy finish.

Ingredient Science Spotlight

I love diving into the science behind what makes this cake so special. The beauty of this recipe is how each ingredient interacts to create that perfect texture and flavor balance.

• Polenta: Polenta (cornmeal) gives the cake its unique texture. Unlike traditional flour, it’s coarser, which creates a slightly grainy, almost buttery mouthfeel.
• Butter: This adds richness, but also helps with moisture retention. It’s essential for the soft, tender crumb.
• Eggs: Eggs are the backbone of structure. They provide the necessary protein to bind everything and allow the cake to rise and hold its shape.
• Lemon: The zest is packed with essential oils that bring out a bright, fresh fragrance. The juice adds acidity, balancing out the sweetness of the cake and highlighting its flavors.
• Yogurt or sour cream: These ingredients introduce acidity, which reacts with the baking powder, helping the cake rise. They also add moisture, which is key for the cake’s tender texture.

Expert Tips

• Room temperature ingredients: Always make sure your butter and eggs are at room temperature. This allows them to blend together smoothly, helping the cake rise evenly.
• Don’t overmix the batter: When adding the dry ingredients, mix until just combined. Overmixing can result in a dense cake.
• Fresh lemons are key: Don’t skimp on the lemons – fresh zest and juice are what give the cake its signature zing.
• Cool completely before glazing: If you choose to glaze the cake, make sure it’s fully cooled to prevent the glaze from melting off.
• Play with texture: If you like a denser cake, use a little less yogurt. For a lighter version, add a bit more baking powder.

Recipe Variations

One of the great things about this recipe is its flexibility. You can customize it to fit your mood or dietary needs:

• Add berries: Blueberries or raspberries would be a beautiful addition, both for flavor and color.
• Nuts: A handful of crushed almonds or hazelnuts will complement the polenta’s texture and add a little crunch.
• Lemon-lavender: For a more floral flavor, add a teaspoon of dried lavender to the batter.
• Dairy-free: Use coconut yogurt and a dairy-free butter substitute to make it completely vegan.
• Orange twist: Swap the lemons for oranges and get a completely different flavor profile. Add some zest from the orange as well.

Final Words

Polenta Lemon Cake is one of those recipes that surprises you with how simple it is yet how extraordinary the outcome is. There’s something so comforting about the combination of fresh lemon and the subtle texture of polenta. Whether you’re serving it for a casual tea party or as a showstopper for a special occasion, it’s bound to impress.

I find myself making this cake on repeat because it’s just so adaptable, and the flavor stays vibrant even a few days after baking.

FAQs

What Makes Jamie Oliver’s Polenta Lemon Cake Different From Regular Cake?

The use of polenta adds a nice texture and a slight crunch. It’s also gluten-free, which is a bonus for those avoiding wheat.

Can I Use Regular Flour Instead Of Polenta?

No, polenta is key to the texture. If you’re not gluten-free, you could try cornmeal, but it’ll still be a bit different.

Is Jamie Oliver’s Polenta Lemon Cake Easy To Make?

Yes, it’s actually pretty simple! You just need a few ingredients, mix them together, and bake. The steps are straightforward.

How Long Does Jamie Oliver’s Polenta Lemon Cake Take To Bake?

It typically takes around 40-45 minutes at 180°C (350°F), but keep an eye on it with a toothpick to check for doneness.

Can I Make This Cake Ahead Of Time?

Yes! This cake actually tastes even better the next day once the flavors have had time to meld together.

What Can I Substitute For Lemon If I Don’t Like Citrus?

You could try orange zest and juice for a different citrus twist or use a berry flavor to give it a fresh vibe.

Does The Cake Need To Be Served With Frosting?

No, the cake is moist and flavorful enough on its own. But if you’re feeling fancy, a light dusting of powdered sugar works well.

Can I Use A Different Type Of Oil For This Recipe?

Yes, you can substitute olive oil with sunflower oil, vegetable oil, or even coconut oil if you prefer.

What’s The Best Way To Store Jamie Oliver’s Polenta Lemon Cake?

Store it in an airtight container at room temperature for up to 3 days. You can also freeze it if you want to keep it longer.

Can I Add Other Ingredients Like Berries Or Nuts To The Cake?

Absolutely! Blueberries, raspberries, or even chopped almonds would pair nicely with the lemon flavor.