Lemon Polenta Cake (easy recipe)

Ingredient list

• Lemons: both fresh lemon juice and lemon zest are used for this recipe. If using meyer lemons (instead of regular lemons) the cake will be sweeter.
• Polenta: the instant type from the supermarket is the best choice.
• Ricotta: I use whole ricotta cheese but low fat can work though it makes the cake less rich.
• Honey: any mild honey you like works. If using a very pungent one, the flavor will come through more in the final cake.
• Eggs: fresh, large.
• Unsalted butter.
• White, granulated sugar.
• All-purpose flour or cake flour.
• Baking powder: it's the leavener that makes the cake rise, so make sure it's not expired as this cake is a dense batter and needs a little boost.
• Salt: I like using kosher salt when baking. But regular table salt works just fine.

About polenta

Polenta is yellow corn that is coarsely ground, as you can see in the image above, and though the name is a dish in Italy, it is also used to refer to cornmeal. 

It goes from very fine (usually known as cornflour) to very coarse (grits being an example though they come from different types of corn).

Instant polenta: this is the one you want to use for this recipe because it absorbs liquid better so the cake will have a finer and not be gritty texture. If you use the regular polenta or old-fashioned that takes a long time to cook, it might be too harsh when you bite. 

About ricotta cheese

Ricotta is a soft, grainy cheese made from cow's milk in this case (though it can also be made with goat, sheep, or buffalo milk).

The type I use for all of my recipes is the regular soft ricotta sold in supermarkets or specialty stores. It's creamy but granular (image below), moist, and has an almost sweet taste.

Quality varies according to brands. I try to buy original ricotta sourced from good small producers. It tastes much better and I like the consistency more.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Mixing the batter: I use an electric hand-held mixer and a large mixing bowl which makes the process easier, but you can make this by hand with some arm muscle and a whisk. You can also use a stand mixer with the paddle attachment, but I find it to be too much for this recipe.
• Pouring the cake mix: most of the time I don't care about a domed cake top, but if you pour the batter around the edges of the pan and let it reach the center on its own and not touch it, my experience is that the cake bakes more evenly, like the image below. It's not a foolproof method. It depends on how thin or thick the batter is, which can vary depending on the ricotta and honey you use.
• Ricotta: it needs to be soft, curdled, and moist but without excess liquid. If it has too much water, drain it by placing it on a colander with a cheesecloth. 
• Polenta: use the instant type as it will absorb liquid better. 
• Variations: use lime or orange zest or even a mix of several citruses. Add a ground spice such as cardamom for a different touch. 

Blueberry topping

This is, in theory, optional, but I can't stress enough how great the whole package (polenta cake and blueberry sauce) is. They complement each other and the dense cake becomes mellower. It's an outstanding pair. 

I use the blueberry compote or the blueberry sauce depending on how I plan to serve it. The compote is juicier, more fluid because it doesn't have cornstarch so the juice seeps into the cake like the images in this post. The sauce is thicker and I use it when I serve the cake with a topping (great for Easter brunch and Mother's Day brunch table), similar to serving a cheesecake.

Do you have other berries? Use them. Raspberries and blackberries work well too, though they're very tangy so you might want to add more sugar to the sauce. Sweet cherries work very well too, like the sauce I serve with this Chocolate Ice Cream.