Week 45: Lemon Polenta Cake

Polenta cake is a common cake found in Italy, especially when flavored with lemon.

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This is a great snacking cake for breakfast or a light dessert. It’s also the perfect cake for spring! 

I feel like nothing screams spring more than lemon, and the light, fluffy whipped cream makes the cake a perfect treat for the sunny weather. 

The polenta adds a unique texture to the cake’s crumb, so I recommend trying it! If you don't have it, try using cornmeal.

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RECIPE:

INGREDIENTS:

Cake:

• 1 cup granulated sugar

• 4 eggs

• 1 cup polenta

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 cup olive oil

• 1/2 cup yogurt

• 1/4 cup lemon juice

• Zest of 1 lemon

Frosting:

• 1 1/4 cups of heavy whipping cream

• 1/3 cup powdered sugar

• 2 tablespoons lemon zest

STEPS:

1. Preheat your oven to 350 degrees F, and line a cake pan with parchment paper. 

2. In the bowl of your stand mixer, beat your eggs and sugar until light and fluffy. Add the flour, polenta, baking powder, oil, and yogurt and gently whisk to combine.

3. Pour the batter into your prepared pan and bake for 35 minutes. 

4. With a mixer, whip the heavy cream, powdered sugar, and lemon zest until stiff peaks form. Spread over the cake. 

Enjoy!

The Bored Baker 👩🏽‍🍳