Lemon Polenta Cake

lemon-polenta-cake-recipe

had a lot of pots on the fire this week and I was hoping to share some of the contents with you. And I will… but today I want to keep it simple. So here’s a favorite dessert recipe from my file. It’s a rustic Italian cake made with lots of lemon and crunchy stoneground cornmeal – ¬†polenta.

It’s the sort of peasant-style dessert I love. You could cut it into squares and eat it with your hands like a bite of coffee cake, or sprinkle with powdered sugar and serve alongside a generous pile of whatever summer fruit is the sweetest at the moment.

lemon-polenta-cake-recipe

Lemon Polenta Cake

Serving Size: serves 8 - 10

Ingredients

1 cup polenta, or coarse-ground cornmeal

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 eggs

2 egg whites

1/4 cup olive oil

2 tablespoons butter, softened

1/2 cup plain yogurt

2 tablespoons grated fresh lemon zest

2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees and place an oven rack in the center of the oven.
  2. Line the bottom of an 8-inch cake pan or standard loaf pan with lightly oiled parchment paper to fit.
  3. Whisk the cornmeal, flour, baking powder and salt in a bowl and set aside.
  4. Beat the eggs, egg whites and sugar in a heavy-duty stand mixer until pale and creamy. On low speed, mix in the oil. butter, yogurt, lemon zest and juice.
  5. Stir in the dry ingredients until just blended. Pour the batter into the pan and bake 35 - 40 minutes, or until the top feels firm (not hard) and a toothpick inserted in the center of cake come out clean. Cool completely before serving.
http://familystylefood.com/2011/06/lemon-polenta-cake/