Lemon Polenta Cake with Whipped Honey Cream

Dessert | 8 servings

This rustic yet elegant polenta cake captures the essence of Mediterranean sunshine—bright lemon and sweet honey create a flavor profile that directly mirrors the Bee's Knees. Cornmeal adds subtle texture and earthiness, while a cloud of whipped honey cream provides the perfect topping. It's comfort food elevated to sophisticated heights.

Ingredients

• 1 cup polenta (cornmeal)
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, softened
• ¾ cup honey
• 3 large eggs
• 1 tablespoon fresh lemon zest
• ¼ cup fresh lemon juice
• ½ cup whole milk
• ½ teaspoon vanilla extract
• For topping: 1 cup heavy cream
• 3 tablespoons honey
• ½ teaspoon vanilla extract
• Candied lemon peel for garnish

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Whisk together polenta, flour, baking powder, and salt in a bowl.
3. In another bowl, cream softened butter and honey together until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then add lemon zest and lemon juice.
5. Whisk milk and vanilla together.
6. Alternate adding dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
9. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.
10. For topping: whip heavy cream with honey and vanilla until soft peaks form.
11. Slice cake and serve with a dollop of whipped honey cream and a piece of candied lemon peel.