How to Make Lemon Polenta Cake: A Sunshine Treat for Your Taste Buds

Imagine biting into a slice of cake that’s both vibrant and comforting. The bright citrus aroma fills the air as you savor the tender crumb, infused with the unique texture of polenta. That’s the magic of a lemon polenta cake – a delightful combination of flavors and textures that’s sure to become a family favorite. This recipe guides you through each step, ensuring a perfectly baked cake that’s as impressive as it is delicious.

Let’s Gather Our Ingredients:

For this sunshine-filled delight, you’ll need:

• 1 cup (120g) fine polenta (cornmeal)
• 1 1/2 cups (190g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1/2 cup plain yogurt
• Zest of 2 lemons
• 1/4 cup lemon juice

For the Lemon Glaze:

• 1 cup (120g) powdered sugar
• 3-4 tbsp lemon juice

Tools of the Trade:

Before we begin, gather your baking essentials:

• 9-inch round cake pan
• Parchment paper
• Mixer
• Spatula
• Zester
• Juicer
• Whisk
• Toothpick

Baking Our Sunshine Cake: Step-by-Step

1. Preparing the Stage: Preheat your oven to 350°F (175°C) and grease and line a 9-inch round cake pan with parchment paper. This ensures our cake won’t stick and will rise beautifully.

2. Whisking Dry Ingredients: In a large bowl, whisk together the polenta, flour, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly distributed, leading to a consistent crumb.

3. Creaming for Lightness: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This creates air pockets, resulting in a tender cake.

4. Incorporating the Sunshine: Beat in the eggs one at a time, followed by the yogurt, lemon zest, and lemon juice. Mix until just combined. Don’t overmix at this stage to avoid a tough cake.

5. Combining Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Remember, overmixing can lead to a dense cake.

6. Ready for the Oven: Pour the batter into the prepared cake pan and spread evenly.

7. Baking to Perfection: Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

8. Cooling Down: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

9. Creating the Zesty Glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if you prefer a thinner glaze.

10. Glazing Our Masterpiece: Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides.

Tips for a Scrumptious Lemon Polenta Cake:

• Fine Polenta is Key: Using fine polenta ensures a tender crumb. If you only have coarse polenta, pulse it a few times in a food processor to achieve a finer texture.

• Don’t Overmix: Overmixing the batter can develop gluten, leading to a tough cake. Mix until just combined.

• Room Temperature Ingredients: Using room temperature ingredients, especially butter and eggs, helps create a smooth and well-combined batter.

• Testing for Doneness: Inserting a wooden skewer or toothpick into the center of the cake is the best way to check for doneness. If it comes out clean, your cake is ready.

• Glaze Consistency: Adjust the lemon juice in the glaze to achieve your desired consistency. Add more for a thinner glaze or less for a thicker glaze.