Zesty Lemon Polenta Cake with Thyme Syrup
Zesty Lemon Polenta Cake with Thyme Syrup is a delightful treat that beautifully marries the tartness of fresh lemons with the unique texture of polenta. This cake is a heavenly mix of tender crumb and bright flavor, making it a perfect pick for any occasion, from family gatherings to afternoon tea. The lemon zest adds an invigorating aroma, while the thyme syrup provides an unexpected herbal twist, elevating this cake to the next level. Easy to prepare and incredibly comforting, this dish provides a nostalgic nod to traditional baking while infusing a modern flair.
Why You’ll Love This Recipe
One of the many attractions of this Zesty Lemon Polenta Cake is its simplicity. With straightforward ingredients and a quick preparation time, it is an accessible recipe for bakers of any level. This cake is not only a crowd-pleaser but also a wonderful way to impress family and friends with minimal effort. The vibrant flavors meld perfectly together, creating a dessert that feels both classic and contemporary. Whether you’re celebrating a special occasion or just want to treat yourself, this easy-to-follow Step-by-Step Recipe is sure to become a favorite!
Ingredients
- 200 g unsalted butter, softened: Rich and creamy, providing a luxurious base for the cake.
- 200 g caster sugar: Fine sugar that integrates smoothly, creating a sweet balance and texture.
- 3 large eggs: Helps in binding the ingredients, resulting in a fluffy cake.
- 100 g fine cornmeal (polenta): Introducing a delightful graininess and unique flavor, elevating the cake’s structure.
- 150 g ground almonds: Adds a nutty aroma and moisture, creating a tender crumb.
- Zest of 2 lemons: Provides a burst of fresh, bright citrus flavor.
- 1 tsp baking powder: Ensures the cake rises beautifully.
- 1 tsp vanilla extract: Infuses warmth and depth into the cake’s flavor profile.
- Pinch of salt: Balances the sweetness and enhances the overall flavor.
- Juice of 2 lemons: Adds acidity and moisture, ensuring the cake remains fresh and tangy.
- 100 g sugar (for syrup): Sweetens the herbal syrup, enhancing the cake’s flavors.
- 4 sprigs of fresh thyme: Introduces an aromatic, earthy note that contrasts the sweetness.
- Thinly sliced lemons (about 6–8 rounds): Both decorative and flavorful, they enhance the cake’s freshness.
- Edible flowers (e.g., violets, chive blossoms): A lovely visual touch, adding color and elegance.
- Fresh mint leaves: Adds a cooling element and bright color.
- Powdered sugar (for dusting): Finishing touch for a refined look.
Step-by-Step Directions
Preheat the Oven: Start by preheating your oven to 170°C (340°F). Grease and line a 20 cm (8-inch) round cake tin to ensure the cake releases easily once baked.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and caster sugar until the mixture is light and fluffy. This process incorporates air into the mix, which is essential for a tender cake. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract for that refreshing flavor boost.
Add Dry Ingredients: Carefully fold in the fine cornmeal, ground almonds, baking powder, and a pinch of salt. Ensure all ingredients are well combined, but avoid overmixing to keep the cake light.
Bake the Cake: Pour the luscious batter into your prepared cake tin. Smooth the surface with a spatula, then place it in the oven. Bake for 35–40 minutes until the cake becomes golden and springs back when touched gently.
Make the Thyme Syrup: While the cake bakes, prepare the thyme syrup by simmering the lemon juice, sugar, and fresh thyme in a small saucepan. Allow it to bubble gently for 5–7 minutes until it slightly thickens. Once ready, set aside to cool slightly.
Soak the Cake: After removing the cake from the oven, use a skewer to poke several holes into the top. While still warm, pour the thyme syrup over the cake, ensuring it seeps into the holes. Let it soak for about 10 minutes to absorb all the syrupy goodness.
Garnish and Serve: To elevate the presentation, decorate your fabulous cake with thinly sliced lemon rounds, colorful edible flowers, and fresh mint leaves. For an extra touch of elegance, finish with a light dusting of powdered sugar.
Tips & Tricks
- Ingredient Temperature: Ensure all ingredients are at room temperature for better mixing and rise. It helps achieve a light and airy texture.
- Zesting Strategy: For easy zesting, use a microplane or the fine side of a box grater to avoid bitterness from the white pith.
- Thyme Variations: Feel free to substitute thyme with rosemary for a different flavor approach. Just make sure to use it sparingly, as it can be more potent.
- Add More Flavor: Stir in some chopped nuts or white chocolate chips into the batter for added texture and taste.
- Serve Warm or Cold: This cake is delicious either warm out of the oven or cooled to room temperature.
Serving Suggestions & Pairings
Enjoy this Zesty Lemon Polenta Cake with a dollop of whipped cream or a side of fresh fruits, such as berries or sliced peaches. It pairs beautifully with herbal teas, iced lemonades, or even a light dessert wine for those special occasions. Serve it at baby showers, birthday parties, or as a delightful end to a cozy family dinner.
Nutritional Information
One slice of Zesty Lemon Polenta Cake contains approximately 300 calories, with notable nutrients like healthy fats from almonds and a boost of Vitamin C from the lemons. It’s important to enjoy sweets in moderation, balancing your dessert with nutritious meals throughout the day.
Storing Tips & Variations
To store the cake, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer preservation, consider freezing individual slices wrapped tightly in plastic and foil for up to a month. Simply thaw at room temperature or pop in the microwave for a quick treat. Variations include substituting the lemon with orange zest and juice for a different citrus flavor or experimenting with gluten-free baking flour for a gluten-free option.
Conclusion
This Zesty Lemon Polenta Cake with Thyme Syrup is a delightful way to celebrate flavors that complement each other beautifully. With its bright, zesty notes and unique texture, it’s no wonder this cake will be a hit with anyone who tries it. I encourage you to give it a go, savor its wonderful taste, and share your experience with family and friends. Your baking adventure awaits!
FAQs
Can I substitute butter with a dairy-free alternative?
Absolutely! You can use coconut oil or a dairy-free margarine in place of unsalted butter for a dairy-free version.Is this cake suitable for gluten-free diets?
Yes! By substituting regular flour for a gluten-free flour blend or almond flour, you can make this cake gluten-free. Just note it might impact the texture slightly.How do I know when the cake is cooked?
The cake is done when it turns golden and springs back when lightly touched. You can also insert a toothpick in the center; if it comes out clean, the cake is ready!Can I add other flavorings to the cake?
Definitely! You can mix in some almond extract or even a splash of orange juice for a unique flavor profile.What should I do if I don’t have fresh thyme?
If you can’t get fresh thyme, dried thyme can work, but use about one-third of the amount called for in the recipe, as dried herbs are more potent.
Zesty Lemon Polenta Cake with Thyme Syrup
Ingredients
For the Cake
- 200 g unsalted butter, softened Rich and creamy, providing a luxurious base for the cake.
- 200 g caster sugar Fine sugar that integrates smoothly, creating a sweet balance and texture.
- 3 large eggs Helps in binding the ingredients, resulting in a fluffy cake.
- 100 g fine cornmeal (polenta) Introducing a delightful graininess and unique flavor, elevating the cake’s structure.
- 150 g ground almonds Adds a nutty aroma and moisture, creating a tender crumb.
- 2 units zest of lemons Provides a burst of fresh, bright citrus flavor.
- 1 tsp baking powder Ensures the cake rises beautifully.
- 1 tsp vanilla extract Infuses warmth and depth into the cake’s flavor profile.
- 1 pinch salt Balances the sweetness and enhances the overall flavor.
- 2 units juice of lemons Adds acidity and moisture, ensuring the cake remains fresh and tangy.
For the Thyme Syrup
- 100 g sugar Sweetens the herbal syrup, enhancing the cake’s flavors.
- 4 sprigs fresh thyme Introduces an aromatic, earthy note that contrasts the sweetness.
For Garnish
- 6-8 units thinly sliced lemons Both decorative and flavorful, they enhance the cake's freshness.
- as needed units edible flowers (e.g., violets, chive blossoms) A lovely visual touch, adding color and elegance.
- as needed units fresh mint leaves Adds a cooling element and bright color.
- as needed units powdered sugar Finishing touch for a refined look.
Instructions
Preparation
- Preheat your oven to 170°C (340°F). Grease and line a 20 cm (8-inch) round cake tin.
- In a large mixing bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and vanilla extract.
- Carefully fold in the fine cornmeal, ground almonds, baking powder, and a pinch of salt, ensuring everything is well combined, but avoid overmixing.
Baking
- Pour the batter into the prepared cake tin and smooth the surface. Bake for 35–40 minutes until golden and springy to the touch.
- While the cake bakes, prepare the thyme syrup by simmering the lemon juice, sugar, and fresh thyme in a small saucepan for 5–7 minutes until slightly thickened. Set aside to cool.
- After removing the cake from the oven, poke holes into the top using a skewer. Pour the thyme syrup over the warm cake and let it soak for about 10 minutes.
Garnishing
- Decorate the cake with thinly sliced lemon rounds, edible flowers, and fresh mint leaves. Finish with a light dusting of powdered sugar.