Lemon Polenta Cake

Ingredients

• 1 cup all-purpose flour
• 1/2 cup polenta
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons freshly-squeezed lemon juice
• 1/4 cup freshly-grated lemon zest
• Powdered sugar for dusting (optional)

Directions

1. Preheat the oven to 375 degrees F.
2. Grease an 8-inch round cake pan and set aside.
3. In a medium bowl, whisk together the flour, polenta, baking powder, and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Add the milk, vanilla, lemon juice, and lemon zest, and mix until just combined.
7. Add the dry ingredients to the wet ingredients and mix until just combined.
8. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust with powdered sugar before serving (optional).

Interesting Facts

• Polenta is a traditional Italian dish made from coarsely ground cornmeal.
• Lemon zest is the outermost layer of the lemon’s skin and contains essential oils that give the cake a bright, citrusy flavor.
• This cake can be served with a dollop of freshly-whipped cream or a scoop of vanilla ice cream.