This simple, rustic Italian-style Lemon Polenta Cake recipe will be a keeper in your recipe file. It has a lovely crunch of cornmeal and lots of fresh lemon.
Serve the cake plain or with lightly sweetened fresh fruit.
The cake keeps well for several days at room temperature.
1 cup polenta, or stone-ground cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
2 egg whites
1/4 cup olive oil
2 tablespoons butter, softened
1/2 cup whole milk plain yogurt or sour cream
2 tablespoons grated fresh lemon zest
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees and place an oven rack in the center of the oven.
Line the bottom of an 8-inch cake pan with lightly oiled parchment paper to fit.
Whisk the cornmeal, flour, baking powder and salt in a bowl and set aside.
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.
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 in the pan 10 minutes before inverting onto a rack to cool.
Sift powdered sugar over the cake and serve.
Recipe by Familystyle Food at https://familystylefood.com/lemon-polenta-cake/