Our Lemon Polenta Cake from chef Greg Léone is an easy but rich cake with lots of fresh lemon flavor and a dense and moist crumb. The polenta is a common Italian ingredient and it adds texture and body.
Ingredients
3/4 cup (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 (dry, not ready-made)
2 tablespoons lemon zest
2 teaspoons lemon extract
1/4 teaspoons salt
Directions
- Preheat oven to 350 F and grease and flour a 9-inch cake pan. 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. Pour into prepared pan and bake for 40 min or until a toothpick inserted into the center comes out clean. The cake will not rise much and remain flat…this is normal for a polenta cake.
It’s pictured here served with an orange slice, which is a simple garnish, or you can sprinkle it with powdered sugar, but the best way to serve this is with fresh whipped cream and berries.
Notes
- Kindly donated by San Francisco pastry chef Greg Léone.
- Lemon lovers might also like to try our fantastic Lemon Bars, our beautiful Lemon Macaroons, or our easy Lemon Madeleines.
- Polenta is a cornmeal dish most known for its popularity in Italy.