Lemon Polenta Cake
Makes about 1212 tablespoons (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
6 teaspoons lemon zest
2 teaspoons lemon extract
1/4 teaspoons salt
Preheat oven to 350 F. 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. Bake in a 9 inch cake pan for 40 min. Serve with fresh cream and berries.
Note: Kindly donated by San Francisco pastry chef Greg Leone.
Reviews of Lemon Polenta Cake:
1-2 of 2 reviews
A cookie baker in Canada Sep 17, 2003
Would make this again.
This is a wonderful cake! It's very easy to make, and yet such an elegant dessert. The flavor of the lemon is exquisite without being too tart. Serving this cake with fresh cream (I used fresh whipped cream) and berries is essential. Perfect for summer, or for just making you think of summer on a cold winter day.
Frank in Washington Dec 13, 2002
Would make this again.
Very good!!!
