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Lemon Polenta Cake


Makes about 12

12 tablespoons (1 1/2 stick) unsalted butter
3/4 cup sugar
3 large eggs
1 1/4 cup cake flour
2 teaspoons baking powder
1/2 cup polenta
6 teaspoons lemon zest
2 teaspoons lemon extract
1/4 teaspoons salt

Preheat oven to 350 F. Beat butter and sugar till light and fluffy, add eggs one at a time. Sift flour, baking powder and salt over butter and mix. Stir in polenta, lemon zest and lemon extract. Bake in a 9 inch cake pan for 40 min. Serve with fresh cream and berries.

Note: Kindly donated by San Francisco pastry chef Greg Leone.

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Reviews of Lemon Polenta Cake:

1-2 of 2 reviews  

  A cookie baker in Canada  Sep 17, 2003
Would make this again.
This is a wonderful cake! It's very easy to make, and yet such an elegant dessert. The flavor of the lemon is exquisite without being too tart. Serving this cake with fresh cream (I used fresh whipped cream) and berries is essential. Perfect for summer, or for just making you think of summer on a cold winter day. 5 stars

  Frank in Washington  Dec 13, 2002
Would make this again.
Very good!!! 4 stars

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