Lemon Polenta Cake

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Absolutely delicious. So simple to make. Already passed on the recipe to a friend. This will definitely go into my Summer 2013 dessert rotation.

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It is hard to believe a cake made with no wheat and so very little ingredients can be so scrumptiously moist and delicious, but this one is. It stands alone, but is marvelously enhanced with a dollop of whipped cream on the side.

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I made this cake for my work gang as quite a few people are gluten free! Instead of almond meal/powder, I used shredded coconut. It worked perfectly. I also omitted the baking powder. The result was a juicy cake that I cut up into little diamonds so taking two pieces didn't seem like such a terrible crime against your waistband.....

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Love this recipe and so easy.! I didn't have lemon on hand and since the cake had almond flour I substituted almond extract in the cake (2 tea. almond extract and also in the syrup mixture (1-1/2 tea. almond extract. Came out great!!

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This cake is pretty balanced has everything is sweet and has a bit of acid. its texture is quite rich but light. from the first time I did it I made ​​this recipe very often

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This is a fantastic recipe! I'm not gluten-free, but I prefer this to lemon cakes made with flour. I made a 1/2 batch, and cooked it as cupcakes. To make the icing a bit better for my taste (not a fan of pure lemon/powdered sugar, I made my own -- 1/2 of a juice of a small lemon, 1/4 cup powdered sugar, 1/2 tsp almond extract, and 2 tbsp of cream cheese. It was awesome -- a perfect compliment to the polenta cupcakes.

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Nigella, I had foot surgery and had to elevate for 24/7 five days. I normally do not watch TV during the day. So thanks to Food Network that I found you that week. Being a lemon freak, I was blown away by this cake. The almond flour is spendy, but worth every cent. Thanks to others for the idea of using agave syrup too. Best cake and best Chef for a long time!

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We live on a 50 ft boat so I love easy but delish recipes. This was so easy and MAN was it good. I made it in a regular cake pan with no problems. Its just the two of us but we made quick work of half the cake right away! I put the rest in the freezer (in single serving pieces and used it like shortcake with strawberries over it. Im TELLIN' ya it is out of this ever lovin' WORLD like that. I have to watch my sugar so used Splenda Blend for the cake itself and could not tell......Im going to try the glaze using the Splenda Blend next time and hope for the best. We used lemons off of our own little lemon trees we have onboard and want to try it with our limes the next time. I think this cake is pure Nigella!

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this was a fairly easy recipe. I only had course ground polenta and the food processor could not break it down further, although it worked great to create the superfine sugar. The courseness gave the cake an interesting texture. Used agave syrup instead of sugar to boil for the syrup on top. Very, very rich cake. my husband said it was too sweet but I said to him, this is supposed to serve a crowd, not two people!! We definitely overate dessert and there are 2 sticks of butter in this baby! I served it with fresh fruit salad. Excellent! Sophisticated flavors, probably not great for kids, unless they love lemon and almond flavors.

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Scrumptious! My husband had 4 helpings!