Description
This Moist and Lemony Polenta Cake offers a delightful combination of a tender crumb with a subtle citrus tang. Made with stone-ground cornmeal, fresh lemon zest, and juice, this cake is both flavorful and light, perfect for a refreshing dessert or afternoon treat.
Ingredients
Dry Ingredients
- 1 cup polenta (or stone-ground cornmeal)
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 2 large eggs
- 2 egg whites (1/4 cup)
- 1 cup sugar
- ¼ cup olive oil or neutral oil such as canola or avocado
- 2 tablespoons unsalted butter (softened)
- ½ cup whole milk plain yogurt or sour cream
- 2 tablespoons grated fresh lemon zest
- 2 tablespoons fresh lemon juice
Toppings
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and position a rack in the center to ensure even baking.
- Prepare Pan: Line the bottom of an 8-inch cake pan with parchment paper fitted to size, then lightly brush the bottom and sides with oil or spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the polenta, all-purpose flour, baking powder, and sea salt thoroughly and set aside.
- Beat Eggs and Sugar: Using a heavy-duty stand mixer on medium-high speed, beat the eggs, egg whites, and sugar for 4 to 5 minutes until the mixture becomes pale and creamy, which helps incorporate air for texture.
- Add Wet Ingredients: Reduce the mixer speed to low and blend in the oil, softened butter, yogurt (or sour cream), lemon zest, and lemon juice until just combined.
- Combine Dry and Wet Mixtures: Gently stir the dry ingredients into the wet mixture until just blended to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, or until the cake’s surface is firm but not hard and a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Then, run a dull knife around the edges to loosen and invert the cake onto a wire rack to cool completely.
- Finish and Serve: Once cooled, sift a generous dusting of powdered sugar over the cake before slicing and serving for a beautiful, sweet finish.
Notes
- You can substitute plain yogurt with sour cream for a slightly tangier taste and richer texture.
- Using stone-ground cornmeal adds a more rustic and flavorful texture compared to regular cornmeal.
- Ensure not to overmix the batter after adding the dry ingredients to keep the cake light and tender.
- For an extra lemony punch, add a teaspoon of lemon extract or additional zest to the batter.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
