Description
A moist and tender Italian lemon polenta cake with bright citrus flavor, a delicate crumb, and a lightly rustic texture from fine polenta.
Ingredients
- 1 cup polenta (fine cornmeal)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the polenta, flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 35 to 40 minutes until golden and a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
- Serve warm or cooled, optionally dusted with powdered sugar or garnished with lemon slices.
Notes
- Fine polenta creates the best tender texture.
- Fresh lemon juice gives the brightest flavor.
- Avoid overmixing to keep the cake light and soft.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze slices individually for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
