Lemon Polenta Pound Cake

Name: Lemon Polenta Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf, 8 serving(s)
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

Submitted by Graciebonica

"This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to "mellow" for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice."

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Ready In:: 1hr 20mins
Ingredients:: 13
Yields:: 1 loaf
Serves:: 8

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

directions

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.

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Reviews

This is a delicious cake - lemony with a slight crunch from the cornmeal. Next time I will cut back on the sugar from 1 1/4 cups to 1 cup as I found the cake too sweet (and I love sweet!). I didn't have lemon curd at hand so served the cake with blackberries and light whipped cream. It was divine but I will try the lemon curd next time. Definately a keeper. You will not be disappointed.

mildredscloset

RECIPE SUBMITTED BY

Graciebonica

Buena Park, 0

I live in southern California, about 14 miles from the Pacific Ocean. I'm a retired (early) nurse. I am also a clergy person. I enjoy traveling, but haven't had the time for much, and my latest craft/project is restoring old lamps. My husband makes the rounds at thrift shops for used and abused lamps, and challenges me to revive them. He has found some doozies, but I've yet to find one I couldn't reclaim. I am married for 30 years, have five children and four grandchildren, a Pekingese, three Chihuahuas and three cats. I enjoy gardening, and even in the tiny back yard of my town house, I manage to grow tomatoes and green beans each year, along with as many flowering plants as I can squeeze into the limited space. I enjoy cooking for people and sharing recipes. My all-time favorite cookbook is Betty Crocker's Cookie Book. It is a classic! If I had a month off and money to burn, I'd spend the time in San Francisco---my favorite city. I've definitely left my heart there!

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