LEMON POLENTA POUND CAKE
This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice.
Provided by Graciebonica
Categories Brunch
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F
- Line a 9x5-inch loaf pan with parchment or waxed paper.
- Combine the cornmeal, flour, baking soda and salt; set aside.
- Beat the egg whites until stiff; set aside.
- Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
- Add the lemon juice and milk alternately with the dry ingredients.
- Blend just until the dry ingredients are moistened.
- Carefully fold in the beaten egg whites.
- Spoon the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
- Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
- Remove the lining paper and cool completely.
- Slice, spread with lemon curd, top with whipped cream and berries.
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Wasagami Ladrick
[email protected]The cake was a bit dry. I think I should have added more butter or oil.
Shea L
[email protected]This cake is a bit too dense for my taste. I think I'll try using less polenta next time.
Reaoboka Mokhali
[email protected]I love the unique flavor and texture of this cake. It's a great addition to any party or gathering.
Koyes Mia
[email protected]This cake is a great way to use up leftover polenta. It's also a delicious and easy dessert that's perfect for any occasion.
Alice Canuroma
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make and always turns out perfectly.
Ahmed Takek miah
[email protected]This cake is so moist and flavorful. I love the addition of polenta, which gives it a unique and delicious flavor.
Yegia Fer3on
[email protected]I love the tangy lemon flavor of this cake. It's the perfect balance of sweet and sour. The polenta also adds a nice texture.
felicia tamba
[email protected]This cake is a keeper! It's easy to make and always a hit with my family and friends. The polenta gives it a unique and delicious flavor.
Ashley Estrada
[email protected]I was a bit skeptical about using polenta in a cake, but I'm so glad I tried this recipe. The cake turned out perfectly! It's moist, flavorful, and has a lovely texture.
Mollie Coonrod
[email protected]This cake is so moist and flavorful! I love the combination of lemon and polenta. It's a unique and delicious cake that I'll definitely be making again.
Walter Gildersleeve
[email protected]I've always been a fan of polenta, and this cake is no exception. The polenta adds a wonderful texture and flavor to the cake, and the lemon glaze is the perfect finishing touch.
Desiree Katz
[email protected]This lemon polenta pound cake is absolutely divine! The texture is moist and dense, with a lovely citrus flavor that brightens up the whole cake. I love the addition of polenta, which gives it a unique and slightly nutty flavor.