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Patricia Cambianica's Lemon Polenta Poundcake

As shared by Patricia Cambianica of La Trattoria fame.  Check out their website: http://www.latrattoriaarcata.com/ and of couse, go eat at the restaurant. 

This cake is great with figs or pears poached in red wine or dried mixed fruits reconstituted in brandy and butter.

Ingredients:

¼ lb. butter

1 cup sugar

zest of 1 lemon (or ½ orange)

3 eggs – room temperature!

1 t vanilla (or lemon juice)

½ cup sour cream (or yogurt or kefir)

½ cup + 2 T. SCF cornmeal (medium or course, and unsifted.)

1 cup flour (I use SCF whole wheat)

½ t. baking powder

¼ t. salt

The Cake:

Preheat the oven to 350˚.  Lightly butter a 5”x8” breadpan or 8” round cake pan.

Cream the butter, sugar, and lemon zest until light and fluffy, about 3 minutes.  Add the eggs one at a time, then the vanilla and sour cream.  Stir in the cornmeal, followed by the flour, baking powder, and salt.

Spoon the batter into your pre-buttered pan.  Smooth the top and rap hard to remove air pockets.  Bake in a preheated oven for 1 hour or until a toothpick comes out clean and the cake is firm to the touch.  Allow to cool 10 minutes, the turn the cake out of the pan and dust with powdered sugar.

This entry is related to the following products. Click on any of them for more information.
GRAINS: Wheat Flour, GRAINS: Corn,