We reached out to our friend (and culinary crush), the inimitable NY-based Natasha Pickowicz, for a cake recipe for early spring. Known for her bestselling debut cookbook More Than Cake—recognized as a New York Times Best Cookbook of 2023, a James Beard Foundation Award finalist, and a Best New Cookbook by Food & Wine—Natasha is one of those imaginative, out-of-the-box culinary minds whose delicious and doable recipes always keep us on the edge of our seat. Natasha brings the spring inside with bright flavors and colorful blooms.

Lemon Glazed Polenta Cake 

There are few things I love more than an olive oil cake in the spring. I never make it the same way twice, but lately I’ve been loving a small amendment of crunchy polenta and a shiny hat of lemon zest-spiked glaze. The best part? The final crown of natural decor—I favor edible blooms like tulip petals, lilac flowers, pea tendrils, and calendula. 

Makes one 9-inch cake

Serves 6 to 8

For the cake: 

2 lemons

2 large eggs 

1 cup granulated sugar

1 cup whole fat yogurt 

¼ cup lemon juice 

the zest of 1 lemon

1/2 cup and 2 tablespoons olive oil

1 teaspoon vanilla extract 

1 ¾ cups (210g) all-purpose flour

¼ cup (30g) polenta

1 1/4 teaspoon baking powder 

1/2 teaspoon baking soda

1 teaspoon kosher salt

For the lemon zest glaze: 

½ cup powdered sugar 

3 tablespoons to ¼ cup fresh lemon juice plus the zest of 1 lemon 

Pinch flaky sea salt

Preheat the oven to 350°F. Line a 9-inch cake pan with a round of parchment paper, and coat with non-stick spray. Set aside. 

In a large bowl, add the lemon zest, ¼ cup lemon juice, granulated sugar, eggs, yogurt, olive oil, and vanilla extract. Whisk well until smooth and fragrant. 

In another small bowl, whisk together the flour, polenta, baking powder, baking soda, and kosher salt. Add the dry ingredients to the wet ingredients and fold gently with a whisk to incorporate. (The batter will be lumpy; do not whisk it until it is smooth as it will make the cake tough.)

Pour the batter into the prepped pan and transfer to the oven. Bake until the center springs back to the touch and the sides of the loaf are pulling away from the pan, about 40 to 45 minutes. 

While the cake is baking, prepare the glaze. Sift the powdered sugar into a bowl and add fresh lemon juice, one tablespoon at a time, until a runny, sheer slurry forms, working the liquid in with a spoon or spatula. (You may not need the full ¼ cup of lemon juice). Stir in the zest of one lemon and a pinch of flaky salt.

Let the cake rest in the pan for a few minutes, then carefully invert onto a cooling rack, peel off the parchment paper, and discard.

Once the cake has cooled completely, pour the glaze all over. Decorate with edible, organic flours, like tulips (just cut the stemmed and center out and avoid leaves and stems) or lilac, or slices of candied citrus or other fruit.