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
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.