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Cherry, lemon and polenta cake recipe

Cherry, lemon and polenta cake recipe

22 ratings

Inspired by the flavours of Italy, this moist cake is full of zesty lemon, sweet cherries and almond notes. Serve gently warmed with a dollop of mascarpone, and a sprinkle of toasted almonds. See method

  • Serves 16
  • 25 mins to prepare and 50 mins to cook
  • 331 calories / serving
  • Vegetarian
  • Gluten-free


  • 250g unsalted butter, softened plus extra for greasing
  • 270g caster sugar
  • 4 large eggs, lightly beaten
  • 170g low fat natural yogurt
  • finely grated zest and juice of 1 large lemon
  • 200g fine polenta
  • 120g ground almonds
  • 2½ tsp baking powder
  • 250g cherries, pitted and halved (or 250g frozen cherries)
  • 3 tbsp flaked almonds
  • mascarpone, to serve (optional)
  • 1 tsp icing sugar, to serve (optional)

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    9g 46%
  • Sugars

    31g 34%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 30.7g Protein 5.8g Fibre 0.4g


  1. Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line the base of a 23cm round, loose bottom cake tin. Whisk the butter and 250g sugar together in a mixing bowl using an electric handheld whisk for 3-5 mins until light and fluffy. Beat in the eggs, one at a time, until combined, then beat in the yogurt and lemon zest (don’t worry if it looks a little split at this point).
  2. Mix the polenta, almonds and baking powder together in a mixing bowl, then fold into the batter until just combined. Fold in 180g of the cherries, then spoon into the prepared baking tin and level out. Scatter over the remaining cherries and the flaked almonds and bake in the centre of the oven for 50 mins, loosely covering with foil after 30 mins until a skewer inserted into the centre comes out clean.
  3. About 5 mins before the cake is ready, put the lemon juice and remaining 20g caster sugar into a small saucepan and simmer for 1-2 mins until the sugar has dissolved and the liquid has become syrupy. As soon as the cake comes out of the oven, pour over the syrup, then allow to cool for 15 mins before removing from the tin to cool on a wire rack.
  4. To serve, dust with icing sugar (if using) and enjoy slightly warm with a spoonful of mascarpone, if you like.​

​Get ahead: The cake will keep for up to 3 days in an airtight container. To serve, warm the whole cake loosely cover in foil in a low oven for 15 mins.

See more Cake Recipes

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