Lemon Polenta Cake Recipe

Name: Lemon Polenta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3 tablespoons yellow cornmeal (such as Quaker); 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup sugar; 1/4 cup butter, softened; 1 large egg; 2 teaspoons grated lemon rind (about 1 lemon); 2/3 cup low-fat buttermilk (1%); Cooking spray; 1 1/2 teaspoons powdered sugar; Lemon Cream Sauce

Servings: persons

1 cup all-purpose flour
3 tablespoons yellow cornmeal (such as Quaker)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
1/4 cup butter, softened
1 large egg
2 teaspoons grated lemon rind (about 1 lemon)
2/3 cup low-fat buttermilk (1%)
Cooking spray
1 1/2 teaspoons powdered sugar
Lemon Cream Sauce

1
Preheat oven to 350u00b0.
2
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a medium bowl; whisk to blend.
3
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon rind, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into an 8-inch springform pan coated with cooking spray.
4
Bake at 350u00b0 for 25 minutes or until cake springs back when lightly touched in center. Cool 10 minutes in pan on a wire rack. Remove sides of pan. Cool completely. Sprinkle cake with powdered sugar. Serve with Lemon Cream Sauce.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 3 tablespoons yellow cornmeal (such as Quaker), 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Lemon Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Polenta Cake

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