Lemon Polenta Cake

Alessia

Try this easy lemon polenta cake based off our delicious Italian plumcake recipe. It's perfect if you like a rustic slightly gritty homemade cake.

Prep Time 30

Cook Time 55

Total Time 1 30

Course Dessert

Cuisine Italian

Servings 8

100 gr flour 00
100 gr thin polenta flour or blend it in a food processor to thin it further if using normal polenta cornmeal
100 ml Belmorso Extra Virgin Olive Oil
100 gr sugar I like to use coconut sugar, but brown or regular table sugar works too.
1 sachet Vanilla flavoured baking mix like Paneangeli or Bertolini or use 2 teaspoons baking powder + 1/2 teaspoon baking soda
1 pinch salt
1 lemon rind
1 lemon juice
150 gr Greek yogurt plain
2 eggs
1 egg yolk

Put the eggs and sugar in a bowl. Beat them with a handheld mixer.
Add the Belmorso EVOO and beat some more.
Add the lemon rind and fold with your spatula.
Add the lemon juice and beat.
Add the yogurt and beat.
Don't forget to blitz your polenta cornmeal if you haven't found the right type.
In a separate large bowl, mix the flours - regular and polenta, with the salt and baking mix. Mix well.
Incorporate 1/2 of the dry ingredients into the bowl with the liquids, and beat them gently. You can up the speed after.
Repeat a second time.
Pour the mix into your loaf baking dish covered with parchment paper or oiled. Give it a few taps over the counter.
Bake in a pre-heated oven at 170 degrees Celsius for 55 minutes, or until a stick comes clean.
Take it out of the oven. Dust it with powdered sugar and leave to cool. Enjoy with a cup of tea or coffee.

While you might see 2 cakes in the pictures, this recipe makes one loaf sized cake only.

Keyword lemon cake, polenta cake