LEMON POLENTA SHEET CAKE

If your pantry stash of flour is getting a good work out, as ours is, it might be time for a little detour. As exciting as warm buttered rolls, homemade sourdough and pillowy focaccia have been for the last four weeks, I woke up this morning craving something different.

Polenta, or cornmeal—is my favorite pantry staple—one that delivers on toothsome satisfaction. It’s a headliner in this lemony and bright cake, which is easy to make, store and serve up in that stretch between lunch and dinner when the kids are asking for snacks, again. Polenta cakes have an understated loveliness. They are tender, delicately hearty, and such a great canvas for flavor.

For this simple cake, you can get fancy and sprinkle with rose petals or pistachios. I haven’t made that a must here, because I don’t want anything to stop you from making this your stalwart weekday superstar that lasts well into the weekend. Whipped cream and berries win here, too.

LEMON POLENTA SHEET CAKE

PREP TIME: 30 MINUTES

TOTAL TIME: 1 HOUR 15 MINUTES

SERVES 16

CAKE

1¾ cups (3½ sticks/400 g) unsalted butter, at room temperature, plus more for the pan

2 cups (400 g) sugar

Grated zest of 2 lemons (2 Tbsp)

4½ cups (540 g) almond flour

12⁄3 cups (230 g) polenta or fine cornmeal

2½ tsp baking powder

¾ tsp fine sea salt

6 large eggs

LEMON DRIZZLE

Juice of 2 lemons (6 Tbsp/90 ml)

2⁄3 cup (130 g) sugar

TOPPINGS

Warm toasted slivered almonds, rose petals, sesame seeds, shelled Sicilian pistachios (optional)

Preheat the oven to 350°F (180°C). Butter a 9 by 13 inch (23 by 33 cm) baking pan.

TO MAKE THE CAKE: Beat the butter, sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl occasionally, about 5 minutes.

Meanwhile, stir together the almond flour, polenta, baking powder, and salt. Add the eggs to the butter mixture, one at a time, beating well after each addition. Mix in the almond flour mixture on low speed until fully combined, scraping the bottom to be sure all the dry bits are incorporated; the batter will be very thick.

Spoon the batter into the prepared pan, smoothing the top with an offset spatula into an even layer.

Bake until a cake tester or toothpick comes out mostly clean, 40 to 45 minutes. The cake should have just begun to pull away from the sides of the pan, and be lightly golden brown. Let cool slightly on a wire rack.

WHILE THE CAKE IS STILL HOT, MAKE THE LEMON DRIZZLE: Simmer the lemon juice and sugar in a small saucepan, stirring occasionally, until the sugar is dissolved. Prick the warm cake all over with a thin cake tester or a toothpick and pour the warm syrup over the top. Let cool before cutting from the pan in 16 neat squares or diamonds. Serve at room temperature.

GET AHEAD

Bake, let cool, and store at room temperature, well wrapped, for up to 4 days.

** recipes and images belong to Sarah Copeland and should not be used or pinned without attribution. **

PHOTOS // GENTL + HYERS

FOOD + PROP STYLING // SARAH COPELAND