Your place for traditional Italian recipes
Polenta Pound Cake

(Makes 1 loaf cake)
Polenta Pound Cake

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


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
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2021   Sandra Laux
You Might Also Like
Pistachio Whipped Cream Cake
Lavender Cake
Italian Rum Baba
Plan ahead:
Butter, eggs,and liquids (such as buttermilk) should be at room temperature to combine evenly and 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 10 to 15 minutes.
Baking Tip
Plow & Hearth
Print Friendly and PDF
We may earn a commission when you use one of our links to make a purchase.