Moist and Lemony Polenta Cake
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.
Ingredients
- 1 cup (165 g) polenta or stone-ground cornmeal
- ¾ cup (100 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 large eggs
- 2 (60 ml) egg whites (1/4 cup)
- 1 cup (220 g) sugar
- ¼ cup (60 ml) olive oil or neutral oil such as canola or avocado
- 2 tablespoons (30 g) unsalted butter softened
- ½ cup (125 ml) whole milk plain yogurt or sour cream
- 2 tablespoons grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- Powdered sugar
Instructions
- Preheat oven to 350 degrees (175 C) and place an oven rack in the center of the oven.
- Line the bottom of an 8-inch cake pan with parchment paper to fit and lightly brush the bottom and sides of the pan with oil or cooking spray.
- 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 on medium-high speed 4-5 minutes, 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 comes out clean. Cool in the pan 10 minutes before inverting onto a rack to cool - run a dull knife around the edge of the pan to loosen.
- Sift powdered sugar over the cake and serve.
Notes
- The cake keeps well for several days at room temperature.
- To freeze: Cool the cake completely, then wrap in several layers of plastic wrap and freeze for up to 1 month. Defrost at room temperature.
- In place of neutral oil, I sometimes substitute an Italian lemon olive oil when I feel like splurging - it tastes amazing!
Nutrition
Calories: 291kcalCarbohydrates: 39gProtein: 4gFat: 14gSodium: 266mgFiber: 1gSugar: 26g
