Lemon Polenta Cake
Looking for a delicious and easy-to-make Italian dessert? Try this Lemon Polenta Cake recipe! Made with fine polenta and fresh lemon zest, it's perfect for any occasion.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 cups fine polenta
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 lemon zest
- 1 lemon juice
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake tin and line with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until well combined.
- In a separate bowl, whisk together the polenta, flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three parts, alternating with the lemon juice and milk, and mixing until just combined. Stir in the lemon zest.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve the lemon polenta cake dusted with powdered sugar or topped with whipped cream and fresh berries. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 381kcal (19%)Carbohydrates: 46g (15%)Protein: 5g (10%)Fat: 21g (32%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mg (33%)Sodium: 106mg (5%)Potassium: 99mg (3%)Fiber: 1g (4%)Sugar: 21g (23%)Vitamin A: 712IU (14%)Vitamin C: 7mg (8%)Calcium: 46mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
