Lemon Polenta Pound Cake – A Citrus Infused Delight!
Welcome my dear readers, to a scrumptious treat that will tantalize your taste buds with its vibrant flavors! Today’s recipe is none other than the Lemon Polenta Pound Cake, a beloved classic dessert in British cuisine. This cake is made using the versatile ingredient of polenta, which is a coarsely ground cornmeal commonly used in Italian cuisine.
I assure you, this cake is not your ordinary pound cake that can be found at any bakery. The Lemon Polenta Pound Cake is a unique twist on the traditional pound cake, imbued with the tartness of fresh lemon juice and the delicate sweetness of superfine sugar. It has an irresistible crumbly texture enveloped by the earthiness of yellow cornmeal that complements the zing of lemons.
The aroma wafting from this freshly baked delicacy will lure you into having just one more slice. That is why I have decided to share with you today, one of my favorite recipes for a Lemon Polenta Pound Cake that never disappoints! Whether shared among friends or enjoyed alone with a warm cup of tea, this cake promises not to disappoint.
Why You’ll Love This Recipe
Dear readers,
Are you tired of the same old boring pound cake recipe? Let me introduce you to a lemon polenta pound cake recipe that will knock your socks off! Trust me, this cake is not your average dessert.
Firstly, the combination of freshly squeezed lemon juice and finely ground cornmeal creates a unique texture that will melt in your mouth. Not only is it moist and tender, but the added polenta elevates it by giving a subtle crunch that makes every bite pure heaven.
Secondly, this recipe is also gluten-free! So for all my gluten intolerant friends out there or people looking to switch things up a bit, this recipe is the perfect option. Swap out the flour for almond flour and polenta cornmeal instead and voilà, a delicious gluten-free dessert.
Lastly, the versatility of this cake allows for endless opportunities in serving and pairing. Top it with fresh blueberries, raspberries or pistachios to get creative or serve it with a dollop of whipped heavy cream or ricotta cheese for an indulgent experience.
Don’t just take my word for it. Try this lemon polenta pound cake recipe and see for yourself how it will become one of your absolute favorites.
Ingredient List
Here’s what you’ll need to make this Lemon Polenta Pound Cake recipe:
- Yellow Cornmeal: 1 cup of fine polenta cornmeal or cornmeal could be used instead, depending on availability.
- All-Purpose Flour: 3/4 cup
- Almond Meal Flour: 3/4 cup
- Baking Powder: 2 teaspoons
- Butter: 1 cup (room temperature)
- Superfine Sugar: 2 cups
- Eggs: 3 (room temperature) plus lemon zest from one lemon
- Fresh Lemon Juice: from 1 lemon
- Salt: 1/2 teaspoon
- Evaporated Milk: 1/2 cup
- Heavy Cream: 1/2 cup
Optional Ingredients for Serving and Pairing:
– Blueberries or Raspberries
– Lemon Glaze
– Whipped Cream
Note: If you’re looking for a gluten-free option, use finely ground cornmeal in place of all-purpose flour.
The Recipe How-To
Preheat the oven to 350°F/180°C. Grease a 9-inch/23 cm square cake pan and set aside.
Combine the 1 cup yellow cornmeal or ground cornmeal and 1 cup all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt in a large mixing bowl. Whisk until everything is well combined.
Beat the softened butter and sugar in another mixing bowl. Using an electric mixer on medium-high speed, beat until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then add the lemon zest and juice.
Reduce the mixer speed to low, and gradually add the flour mixture, mixing until just combined.
pour the batter into the greased pan.
Bake in the preheated oven for approximately 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let cool completely on a wire rack before slicing and serving.
Enjoy your lemon polenta pound cake with fresh blueberries or raspberries and whipped heavy cream or evaporated milk!
Substitutions and Variations
Dearest reader, you may want to add your twist to this delightful recipe. Worry not, for I shall give you a few substitutions and variations that will work just as perfectly as the original recipe.
Firstly, if you prefer a gluten-free version, you may swap the all-purpose flour with almond flour or any gluten-free flour of your choice. Additionally, you can swap fine polenta with cornmeal instead.
If you feel like adding fruity goodness to this lemony delight, mayhaps you can stir in some blueberries or raspberries into the batter before baking. Alternatively, you could make a peach topping for your cake! Slice 2 ripe peaches and sprinkle them with 1 tablespoon of sugar and 1 tablespoon of fresh lemon juice. Then bake them in a 375°F oven for about 15-20 minutes until they are soft and caramelized. Use them as toppings for your cake slices.
Moreover, if you are feeling adventurous, try topping your polenta pound cake with pistachios or drizzle it with a lemon glaze made from 1 cup of powdered sugar mixed with 2 tablespoons of fresh lemon juice.
Lastly, if you would like another lemon polenta pound cake recipe to spice up your mealtime routine, try Catherine Newman’s olive oil cake with fresh lemon zest and olive oil instead. This will no doubt bring a touch of Mediterranean summer into your kitchen.
Whichever substitution or variation you choose to make, know that it will add an extra layer of flavor and excitement to this already dazzling dessert.
Serving and Pairing
Tea time is incomplete without a slice of flavorful cake, and this lemon polenta pound cake is a perfect treat to accompany your midday break. You can serve it plain or with a dollop of heavy cream on top. The cake’s moist and crumbly texture goes well with fruity flavors like blueberries and raspberries.
If you want to add more sweetness to the dish, top it with some peach or blueberry compote. This will give the cake an extra burst of flavor and lusciousness which everyone will love. For those who prefer a nutty flavour, serve the lemon polenta pound cake with some pistachio gelato or ricotta cake.
If you’re looking for something stronger, pair the lemon polenta pound cake with a warm cup of black tea or coffee. Its tangy taste perfectly complements the warmth and richness of these hot beverages.
This pound cake suits all occasions, whether it’s served as dessert for a Sunday dinner or afternoon tea time snack with friends. With its delicate texture and delightful taste, this pound cake is sure to be appreciated by everyone who tries it.
Make-Ahead, Storing and Reheating
Lemon Polenta Pound Cake is a delicious dessert that can be made ahead of time and easily reheated for serving. It’s perfect for an afternoon tea party or family gathering, where you want to serve something that’s both easy to make and impressive to look at.
If you’re planning on making the cake ahead of time, you can bake it up to two days in advance. Once it’s completely cooled, wrap it tightly in plastic wrap and store it in the fridge. If you’ve made a glaze for the cake, keep it separate and add it just before serving.
When reheating the cake, preheat your oven to 350°F. Cut the cake into slices and place them on a baking sheet lined with parchment paper. Cover the top with aluminum foil and bake for 10-15 minutes until heated through.
Alternatively, you can simply warm the slices of cake up in a microwave. Put a slice on a microwave-safe plate and heat for 10-20 seconds until it’s warmed through.
If you have leftovers after serving, you can store the wrapped cake in an airtight container for up to three days in the fridge. To prevent it from drying out, wrap it again with plastic wrap each time you return it to the container.
Overall, this lemon polenta pound cake is a great dessert option that can be made ahead of time and reheated for serving quickly and easily.
Tips for Perfect Results
When baking a lemon polenta pound cake, it’s important to pay attention to the details in order to achieve the perfect texture and flavor. Here are some tips that can help take your cake to the next level:
Firstly, make sure that all of your ingredients are at room temperature before you start mixing. This is especially important for the eggs and butter, as they will combine better at room temperature than when they are cold.
When beating the butter and sugar together, be patient and take your time. Gradually add the sugar to the butter, and make sure that the mixture becomes light and fluffy before adding any other ingredients. This may take several minutes, but it’s crucial for getting that light and tender crumb in your pound cake.
Another tip is to measure your ingredients accurately. Using too much or too little of an ingredient can throw off the balance of flavors and textures in your cake. Invest in a good quality kitchen scale if you don’t already have one, as measuring by weight is always more accurate than measuring by volume.
In addition, do not overmix the batter once you’ve added in the dry ingredients. Overmixing can result in a tough and dense cake. Blend until just combined – you should still be able to see a few small lumps of polenta in the batter.
When it comes to baking, use a bundt or loaf pan that is well-greased with either cooking spray or butter to prevent sticking. Place a piece of parchment paper at the bottom of your pan so that it’s easier to remove your cake later.
Lastly, be sure to let your lemon polenta pound cake cool completely before attempting to slice or serve it. This allows the flavors to fully develop and for any remaining moisture inside the cake to redistribute evenly.
By following these tips, you’ll be able to create a beautiful and delicious lemon polenta pound cake that is sure to impress your guests or family.
FAQ
Moving on to the frequently asked questions related to this Lemon Polenta Pound Cake recipe, I would love to address any concerns that might arise while making this delightful dessert. Below are some of the common queries with detailed answers to help you bake the perfect Lemon Polenta Pound Cake every time. So, let’s dive into these FAQs and clarify any questions or doubts you may have about this recipe.
Why is my polenta cake gritty?
To avoid a gritty texture in your polenta cake, it is important to choose fine ground cornmeal rather than a coarse grind. As a gluten-free and grain-free alternative, I suggest using almond flour which is made from finely ground almonds and adds a high level of protein to the dish.
Why is my lemon pound cake dry?
When cakes end up too dry, it’s usually due to over-baking or an improper balance of ingredients. It’s possible that too much flour was added, or not enough butter and sugar. To fix this, consider reducing the oven temperature or taking the cake out a few minutes earlier than usual. These adjustments can help bring back the ideal texture for your baked goods.
What makes a pound cake fall apart?
Having a perfect cake can be a daunting task and there are many factors that can cause it to go wrong. One common issue is the level of moisture in the cake, as it can result in the cake sinking in the center or becoming too dry. Another mistake that can ruin your cake is poor planning and lack of proper organization. A wrong oven temperature or under-baking can make your cake hard and inedible. Inadequate emulsification or too much leavening can also be detrimental to the cake’s texture and overall flavor. Lastly, the geography of the area can also make a difference in the success of your cake, but with proper instructions and guidelines, any baker can overcome these potential obstacles.
Can I use cornmeal instead of polenta in a cake?
When preparing the traditional polenta dish, it’s crucial to use cornmeal that’s coarsely or medium ground. Polenta-labeled packages definitely contain the right grind, but any other coarser grind option would work. Avoid using fine-grained cornmeal or corn flour since they have a powdery consistency which will end up giving unpleasant pasty texture to your polenta dish.
Bottom Line
In conclusion, this Lemon Polenta Pound Cake recipe is a must-try for fans of gluten-free desserts or anyone looking for a unique twist on a classic pound cake. With its delicate balance of sweet and tangy flavors and the added crunch from the polenta, this cake is sure to impress your taste buds. Plus, with the versatility of the ingredients and the ease of substitutions, you can make this cake your own by adding blueberries or raspberries for a fruity kick or even experimenting with almond flour.
So why not give this Lemon Polenta Pound Cake recipe a try? With its simple yet elegant flavors and step-by-step instructions, it’s a perfect dessert for any occasion. Whether you’re looking to impress guests at a dinner party or simply indulge in some sweet treats at home, this recipe is sure to satisfy. So go ahead— whip up a batch (or two) today and taste the best lemon polenta pound cake you’ve ever tried!
Lemon Polenta Pound Cake Recipe
Ingredients
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, separated
- 1/2 cup butter
- 2 tablespoons grated lemon zest
- 1 1/4 cups sugar
- 6 tablespoons fresh lemon juice
- 2 tablespoons evaporated milk
- whipped heavy cream
- lemon curd
- blueberries or raspberries
Instructions
- Preheat the oven to 350°F
- Line a 9x5-inch loaf pan with parchment or waxed paper.
- Combine the cornmeal, flour, baking soda and salt; set aside.
- Beat the egg whites until stiff; set aside.
- Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
- Add the lemon juice and milk alternately with the dry ingredients.
- Blend just until the dry ingredients are moistened.
- Carefully fold in the beaten egg whites.
- Spoon the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
- Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
- Remove the lining paper and cool completely.
- Slice, spread with lemon curd, top with whipped cream and berries.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.