Polenta Lemon Cake
Ingredients
- 1 pound butter, room temperature
- 1 1/8 pound sugar
- 1 1/8 pound almonds, coarsely ground
- 1 ounce vanilla extract
- 5/8 pound eggs
- 1/8 ounce lemon peel, grated
- 1 1/2 ounce lemon juice, fresh
- 6 1/2 ounces polenta
- 1/8 ounce baking powder
Instructions
Cream the butter and sugar together on medium speed for about 4 minutes until the mixture develops a pale color. Add the course ground almonds and vanilla, and combine at medium speed until thoroughly incorporated, about 2 minutes. Be sure to scrape the sides and bottom of the bowl frequently to ensure all ingredients are incoporated. With the mixer running on medium speed, gradually add the eggs. remove bowl from the mixer, and fold in the lemon juice, grated lemon peel, polenta, and baking powder. Pour batter into 12-inch cake pans, which have been prepared. Bake in a preheated 350F oven until done, about 45 minutes, or until the cake tests done and the color has become golden brown. Serve with a spoonful of fresh fruit over the top of each piece.
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