Print Recipe

Almond Polenta Pound Cake

Almond Polenta Pound Cake

We like this one because it combines the crunchiness of corn meal with mellow almond flavors. The cake develops a pleasingly browned crust, a nice contract to the cake’s tender crumb. Brush the loaf with lemon syrup as soon as it comes out of the oven. The loaf will absorb the tart juice and form an irresistible crystal glaze on top.

Serve this cake sliced thinly with coffee or a glass of dessert wine. Omit the lemon and drizzle it with melted bittersweet chocolate for a more festive dessert.





  1. Heat the oven to 350 degrees F. Butter a 9 x 4-inch metal or ceramic loaf pan such as that made by Emile Henry.
  2. Stir together the flour, cornmeal, baking powder and salt. Set aside.
  3. Place the Love’n Bake® Almond Paste and sugar in the bowl of a mixer fitted with the paddle attachment. Beat at medium speed until the mixture is smooth, about 2 minutes.
  4. Scrape the bowl and paddle then add the butter and beat on medium speed until mixture is smooth, another 2 minutes or so. Scrape the bowl and add the lemon juice and zest. Beat until incorporated.
  5. One by one beat in the egg yolks and whole eggs until the mixture is very smooth and fluffy, about 2 minutes. Stir in the flour mixture.
  6. Scrape the batter into the loaf pan. Bake the cake until a knife inserted in the center of the cake comes out clean and the sides of the cake have begun to shrink away from the pan, about 40 to 45 minutes.
  7. Cool on a wire rack for 10 minutes before unmolding.
  8. Make the glaze while the cake bakes. Stir together the powdered sugar and lemon juice. Pierce the surface of the cake with a wooden pick. Then, while it is still warm, brush the glaze over the cake, allowing it to absorb before brushing on more glaze.
  9. Let the cake cook completely before slicing. Serve this cake garnished with sliced strawberries or other berries and a dollop of sweetened yogurt or whipped cream.

Yield: 1 loaf, 8 to 10 servings


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.