If you’re looking for a dessert that’s zesty, moist, and naturally gluten-free, look no further than the Jamie Oliver Polenta Lemon Cake. This cake has a lovely grainy texture from fine polenta, richness from ground almonds, and a bold citrus punch from whole Amalfi lemons. I made it for a weekend lunch with friends, and it completely stole the show—especially with that creamy mascarpone topping. (inspired by Jamie Oliver)

Ingredients Needed

For the Cake:

1 Amalfi lemon
250 ml (1 cup) extra virgin olive oil, plus extra for greasing
4 large free-range eggs
250 g (1 1/4 cups) caster sugar
250 g (2 1/2 cups) ground almonds
100 g (2/3 cup) fine polenta

For the Syrup:

150 g (1/2 cup) runny honey
1 Amalfi lemon

For the Mascarpone Cream:

200 g (1 cup) mascarpone
2 teaspoons icing sugar
2 teaspoons vanilla paste
50 g (1/4 cup) natural yoghurt

To Serve:

1 tablespoon flaked almonds
Optional: 3 sprigs of fresh lemon balm or thyme, or a little grated lemon zest

How To Make Jamie Oliver Polenta Lemon Cake

Prep the Lemon:

Start by simmering a whole Amalfi lemon in water for about 20 minutes. This softens the lemon and mellows out the bitterness. Make sure it’s fully submerged with a plate on top. Once it’s tender and cooled, quarter it, remove any seeds, and blitz it with olive oil into a smooth purée.

Preheat the Oven:

Set your oven to 160°C (325°F/gas 3). Grease and line a deep 20cm (8-inch) cake tin—or 12 small 10cm (4-inch) tins for individual servings.

Make the Cake Batter:

Whisk the eggs and caster sugar until pale and fluffy. Fold in the lemon-oil purée, then mix in the ground almonds and fine polenta. Pour this lovely batter into your prepared tin, smoothing it out. Bake for 40–45 minutes (20 minutes if you’re doing smaller cakes), until golden and set. Let it cool completely on a wire rack.

Make the Lemon Syrup:

Heat the honey and freshly squeezed lemon juice together until it’s a thin syrup. Simmer gently for 4–5 minutes. If it thickens too much, add a splash of hot water. Set aside to cool.

Whip Up the Mascarpone Cream:

In a bowl, mix the mascarpone with icing sugar and vanilla paste until smooth. Fold in the yoghurt for a slightly tangy, creamy topping.

Toast the Almonds:

Dry-toast the flaked almonds in a pan until golden and fragrant. Keep a close eye—they go from perfect to burnt quickly!

Assemble and Serve:

Top your cooled cake with the mascarpone cream, swirling it for a rustic look. Drizzle over the lemon syrup and scatter with toasted almonds. Add lemon balm or thyme sprigs for a fragrant finish. Serve slices with tea or espresso for the perfect finish.

Why I Love This Recipe

I made this Jamie Oliver Polenta Lemon Cake for a Sunday gathering, and it turned out to be a total hit. I love how the texture is both moist and slightly crumbly, with a rich citrus flavor that isn’t too sweet. The mascarpone topping gives it a luxurious finish, and the syrup ties it all together beautifully. It’s also naturally gluten-free, which is a big plus when entertaining guests with dietary needs.

Recipe Tips

No Amalfi lemons? Regular unwaxed lemons work fine—just pick juicy ones.
Skip the blender? Finely chop the cooked lemon as best you can—smoothness matters.
Switch up the topping: Try Greek yoghurt or whipped cream instead of mascarpone.
Add a crunch: A handful of pistachios makes a lovely alternative to flaked almonds.
Make ahead: The cake base keeps well, so you can add the topping just before serving.

How To Store This Jamie Oliver Polenta Lemon Cake

At Room Temperature

Best eaten fresh, but it can sit out for a few hours if you’re serving it at an event.

In the Fridge

Store in an airtight container for up to 3 days. Let it come to room temperature before serving for the best texture.

In the Freezer

Wrap slices or the whole cake (without topping) in plastic wrap and freeze in a bag for up to 1 month. Thaw overnight in the fridge.

Reheating

No need to reheat, but if you prefer a warm slice, microwave it for 10–15 seconds—just skip the mascarpone until after.

Nutrition Facts (per serving)

Calories: 551
Carbs: 36.2g
Protein: 8.2g
Fat: 42.6g
Sugar: 34.2g
Fibre: 0.2g
Sodium: 0.2g

Let’s Answer a Few Questions! (FAQs)

Can I use regular lemons instead of Amalfi lemons?
Totally! Just go for juicy, unwaxed ones for the best flavor.

Is there a vegan version of this cake?
You could try replacing the eggs with flax eggs and use coconut yoghurt and vegan cream cheese for the topping.

Can I make this in advance?
Yes! The cake holds up well for a couple of days, just add the cream and syrup before serving.

What’s a good mascarpone substitute?
Cream cheese mixed with a bit of yoghurt works great.

How do I make it less sweet?
Reduce the sugar slightly in the batter and syrup—just don’t skip it entirely or you’ll lose balance.

Try More Recipes:

Jamie Oliver Polenta Lemon Cake

Course: DessertsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour