Lemon Polenta Pound Cake
Bright, zesty, and irresistibly moist, this Lemon Polenta Pound Cake is a citrus lover’s dream with a rustic twist. Made with fine cornmeal, this cake boasts a delicate crumb and a uniquely tender texture that pairs perfectly with the vibrant tang of freshly squeezed lemon juice and fragrant lemon zest. The batter is enriched with butter and eggs for a rich, velvety base, while a luscious lemon glaze drizzled over the top adds a sweet-tart finishing touch. Perfect for tea time, brunch, or dessert, this crowd-pleasing loaf is as simple to make as it is stunning to serve. Whether you’re looking for gluten-alternative inspiration or a bright hit of citrus flavor, this polenta pound cake is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 2 lemons lemon zest
- 60 milliliters lemon juice
- 125 grams fine cornmeal (polenta)
- 90 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 100 grams powdered sugar
- 30 milliliters lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar using a hand or stand mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
In a separate bowl, whisk together the polenta, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cool, make the glaze. In a small bowl, whisk together the powdered sugar and 30 milliliters of lemon juice until smooth.
Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for about 15 minutes before serving.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 482.1 g | 175% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 301.9 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
