Lime and Polenta Cake Recipes

The first time I made this lime and polenta cake, I forgot the baking powder entirely. I blame the dog—he gave me that intense “feed me now” stare halfway through measuring, and all focus vanished. The result? A flavour-packed brick. No rise, no fluff. But the taste? Full of promise.

What convinced me to try again was the thought of that sharp lime glaze soaking into a rich, buttery almond base. This cake feels fancy without the fuss—no frosting, no layers, just a syrup-soaked stunner with great texture, zing, and surprising lightness, even without flour.

If your past polenta cake attempts have felt dry or gritty, let me show you how I fixed that.

What Makes This Cake Special

This cake thrives on contrast:

• Zingy lime vs. sweet almonds
• Buttery richness vs. grainy polenta

But here’s what makes this version stand out:

• Generous butter-to-egg ratio: 300g of butter + 4 eggs keeps it moist for days.
• Sassy lime glaze: Like a lemon drizzle, but sharper and more fragrant.
• No flour: Naturally gluten-free with a tender, melt-in-your-mouth texture.
• Cooling in the tin: Essential. Rush it, and it crumbles like a breakup.

Ingredients (and Why They Matter)

• Butter (300g) – Richness and moisture. Use real butter, not margarine.
• Caster Sugar (300g) – For a smooth, sweet crumb. Golden sugar adds depth but mutes lime.
• Limes (3 total) – Only fresh. Zest = aroma. Juice = zing.
• Eggs (4) – Emulsifies fat and binds the mix.
• Ground Almonds (300g) – Adds moisture and chew. Almond flour also works.
• Polenta (150g) – Fine-grain is best. Coarse = gritty.
• Baking Powder (1 tsp) – Lifts the sponge. Don’t skip it.

For the Glaze:

• Lime Juice + Zest – Adds a tangy punch.
• Caster Sugar (75g) – Makes it sticky and syrupy.

Make It Yours (Without Ruining It)

• Egg-free: 4 tbsp aquafaba per egg works. Less rise, but still delicious.
• Dairy-free: Use a vegan block butter (like Flora Plant). Avoid spreads.
• Citrus swap: Use orange for a softer, sweeter version.
• Spice it up: Add 1/2 tsp ground cardamom for warmth.
• Smoother texture: Blend polenta in a food processor for 20 secs.

Mistakes I’ve Made (And How to Avoid Them)

How to Make It

1. Preheat oven to 160°C (140°C fan). Grease and line a 23cm springform tin.
2. Cream butter, sugar, and lime zest until light and fluffy (about 3 minutes).
3. Beat in eggs one at a time. If it splits, don’t panic—it’ll come together.
4. Fold in ground almonds, polenta, baking powder, and lime juice until just combined.
5. Spoon into tin, level it out. Bake for 1 hour 15 minutes. Check at 1 hour—foil if needed.
6. While baking, make glaze: heat lime juice, zest, sugar, and 2 tbsp water until syrupy.
7. Once baked, prick cake all over and spoon over hot glaze.
8. Let it cool completely in the tin. Dust with icing sugar before serving.

Tips From My Kitchen

• Use metal tins for better browning.
• Blitz polenta for a smoother crumb.
• Chill before slicing for neater cuts.
• Save a bit of glaze to drizzle before serving—it makes it glisten beautifully.

Storage & Serving

• Fridge: Airtight container for up to 5 days. Best within 3.
• Freezer: Slice, wrap individually, freeze up to 3 months.
• Reheat: 30 secs in microwave or 10 mins in warm oven.
• Serve with: Crème fraîche, Greek yogurt, vanilla ice cream, or fresh strawberries.

FAQs

Can I make this with lemon instead of lime?
Yes! Use 3 small lemons for a slightly sweeter result.

Is polenta the same as cornmeal?
Not quite. Polenta is usually finer. If using cornmeal, blitz it for a better texture.

Can I make it ahead of time?
Absolutely. It’s even better the next day as the glaze settles.

Can I skip the glaze?
Technically yes, but don’t. Even just lime juice and sugar (no zest) works wonders.

Is it gluten-free?
Yes! No flour—just almonds and polenta.

More Bakes You’ll Love:

• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake
• Mary Berry Dundee Cake