Baking has always felt like a kind of alchemy to me. There’s something magical about mixing a few basic ingredients together and turning them into something entirely new and delicious. But every once in a while, a recipe comes along that surprises you not just with its flavor, but with its simplicity and ability to transform something familiar into something unexpectedly delightful. That’s how I felt when I came across Nigella Lawson’s Vegan Lemon Polenta Cake recipe.
It’s one of those cakes that feels decadent without being overwhelming. The polenta gives it a fantastic texture, and the lemon adds a bright, fresh zing that elevates it beyond your typical dessert. What’s even better is that it’s vegan, making it accessible to a wider range of people, while still being indulgent enough to satisfy the most discerning sweet tooth. Plus, it’s simple to make. Trust me, I don’t always have the patience for intricate baking, but this one was easy enough to pull off without stressing too much.
So, if you’re looking for something that feels both wholesome and a little luxurious, this cake is the answer. Let me walk you through the recipe and share a few things I learned along the way.
Nigella Lawson’s Vegan Lemon Polenta Cake Recipe
I first stumbled upon this recipe when I was searching for something light but flavorful for a dinner party. I didn’t want to go too heavy, but I also didn’t want a dessert that felt like it was missing something. Enter Nigella Lawson’s Vegan Lemon Polenta Cake. The beauty of this cake is in its balance: the earthiness of the polenta contrasts perfectly with the bright, citrusy lemon. It’s also wonderfully moist, thanks to the combination of oil and syrup.
The best part? It’s super forgiving. There’s no fussing over exact measurements or tempering ingredients-just mix and bake. I’ll take that kind of approach any day, especially when I’m trying to get the timing right for a whole dinner menu!
Here’s how the recipe goes.
Ingredient List
The ingredients for this cake are wonderfully straightforward, which is part of its charm. You don’t need a ton of obscure vegan substitutes or fancy equipment. Here’s what you’ll need:
- Polenta: The star of the show. You’ll want the coarse ground kind to give the cake its signature crumbly, textured bite.
- Almond meal: This helps make the cake a bit richer and provides a nutty, full-bodied flavor that works beautifully with the lemon.
- Baking powder: This ensures the cake has that light, airy rise.
- Lemon zest and juice: Lemon is a must for this cake. It’s what ties everything together and cuts through the sweetness, providing that refreshing zing.
- Sugar: I’ve used caster sugar here, which dissolves easily, but you could also use coconut sugar if you’re aiming for something more refined sugar-free.
- Sunflower oil: For a light, neutral oil that doesn’t overpower the lemon flavor. Plus, it keeps the cake moist.
- Maple syrup: This is what makes the cake a bit sticky and beautifully sweet.
- Vegan yogurt: It adds a touch of tang and helps the cake hold together.
- Water: To help loosen the batter.
This is one of those recipes that feels indulgent but not overly so-there’s a balance of sweetness and earthiness without being too rich or heavy.
How To Make Nigella Lawson’s Vegan Lemon Polenta Cake?
The process of making this cake is as simple as it gets. It’s the kind of recipe that’s perfect for when you want something quick but impressive, especially when you don’t feel like spending hours in the kitchen. Here’s how I went about it:
- Preheat your oven and prepare the pan: The first step is to preheat your oven to 170°C (340°F). Grease a 9-inch round cake tin and line it with parchment paper. This ensures the cake slides out easily when it’s done.
- Mix dry ingredients: In a large bowl, combine the polenta, almond meal, baking powder, and sugar. Stir these together so they’re evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk together the lemon zest and juice, sunflower oil, maple syrup, and vegan yogurt. I found that the yogurt gives the cake a lovely richness while keeping it light.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry and stir gently until they just come together. Be careful not to overmix; a few lumps are fine.
- Add water: Gradually add water to the mixture. The batter should be thick, but pourable. It should fall off a spoon in thick ribbons.
- Bake: Pour the batter into your prepared tin and smooth the top. Pop it in the oven and bake for around 35-40 minutes. The cake should be golden brown on top, and when you insert a skewer into the center, it should come out clean.
- Cool and serve: Once it’s done, let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. The cake is delicious as is, but you could drizzle a bit more lemon syrup or a dusting of powdered sugar on top if you like.
Things I Learned
While making this cake, I picked up a few little tips that really helped elevate the final result:
- Use a neutral oil: I initially tried using olive oil because it’s what I had on hand, but it overwhelmed the delicate flavor of the lemon. Sunflower oil worked much better, keeping the flavor light and fresh.
- Polenta texture is key: The coarser the polenta, the better the texture. I made the mistake once of using finer polenta, and while the cake was still tasty, it didn’t have that satisfying bite. The coarser variety gives the cake a subtle crunch that’s just the right amount of texture.
- Don’t skip the lemon zest: It might seem like an extra step, but the zest really enhances the cake’s flavor. It adds a freshness that’s far more vibrant than juice alone can provide.
- Check your cake early: I’m guilty of leaving cakes in the oven a little too long out of habit. With this recipe, I found that it’s best to start checking around 30 minutes in. If it’s golden on top and a skewer comes out clean, it’s ready.
- Cool completely before serving: As tempting as it is to dive in immediately, let the cake cool completely before you slice into it. The flavors really settle in once it’s had time to rest.