Lemon Polenta Pound Cake
Bright, zesty, and irresistibly moist, this Lemon Polenta Pound Cake is a citrus lover’s dream with a rustic twist. Made with fine cornmeal, this cake boasts a delicate crumb and a uniquely tender texture that pairs perfectly with the vibrant tang of freshly squeezed lemon juice and fragrant lemon zest. The batter is enriched with butter and eggs for a rich, velvety base, while a luscious lemon glaze drizzled over the top adds a sweet-tart finishing touch. Perfect for tea time, brunch, or dessert, this crowd-pleasing loaf is as simple to make as it is stunning to serve. Whether you’re looking for gluten-alternative inspiration or a bright hit of citrus flavor, this polenta pound cake is sure to impress.
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Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 2 lemons lemon zest
- 60 milliliters lemon juice
- 125 grams fine cornmeal (polenta)
- 90 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 100 grams powdered sugar
- 30 milliliters lemon juice (for glaze)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a standard loaf pan and line the bottom with parchment paper.
Step 2
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
Step 4
In a separate bowl, whisk together the polenta, all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
Step 6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Once the cake is cool, make the glaze. In a small bowl, whisk together the powdered sugar and 30 milliliters of lemon juice until smooth.
Step 10
Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for about 15 minutes before serving.
Nutrition Facts
| Serving size | (1026.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3724.8 |
| Total Fat 193.4g | 0% |
| Saturated Fat 106.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1186.9mg | 0% |
| Sodium 2176.6mg | 0% |
| Total Carbohydrate 482.1g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 301.9g | |
| Protein 45.1g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 211.0mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 725.5mg | 0% |
Source of Calories