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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.


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.

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GRAINS: Wheat Flour, GRAINS: Corn,