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Polenta Pound Cake

(Makes 1 loaf cake)
Polenta Pound Cake
Ingredients:

4 ounces unsalted butter, room temperature
1 cup sugar
Finely grated zest of 1 lemon
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream or plain yogurt
1/2 cup yellow cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup pine nuts

Confectioners' sugar for dusting

Directions:

Preheat oven to 350-degrees F.  Grease a 5 x 8-inch loaf pan.

With a mixer, cream the butter, sugar, and lemon zest until light and fluffy,
about 3 minutes.  Add the eggs, one at a time.  Add the vanilla, almond
extract, and sour cream.  Add the cornmeal, flour baking powder, and salt. 
Mix well to combine.  Spoon the batter into the prepared loaf pan.  Scatter the
nuts over the top and gently press them into the batter.  Bake 1 hour or until
golden brown and a cake tester comes out clean.  Remove from oven and allow
to cool 10 minutes then turn our onto a wire rack.  Dust the top with
confectioners' sugar.
Polenta pound cake is a simple cake that packed with the flavors of lemon, vanilla, and almond. 
The cornmeal gives it a beautiful yellow color and slightly grainy texture.  Polenta pound cake is a
great year round cake that can be served with any seasonal fruit.
Polenta Pound Cake
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Plan ahead:
Butter, eggs,and liquids (such as buttermilk)
should be at room temperature to combine
evenlyand thoroughly in a cake batter.  Let
refrigerated butter sit at room temperature
for about 30 minutes.  It should hold an
indentation when pressed.  If your eggs are
cold, submerge them in warm water for 15
minutes.
DESSERTS  >  ITALIAN CAKES PLAIN AND FANCY  > POLENTA POUND CAKE
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