Meyer Lemon Polenta Cake Recipe
User Reviews
5
3 reviews
Excellent
-
Servings
8 servings
Meyer Lemon Polenta Cake Recipe
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the cake:
- 2 unsalted butter sticks (1 cup), room temperature, plus more for greasing
- flour for dusting the pan; use gluten-free flour to make gluten-free
- 1 cup sugar
- 2 cups almond meal
- 1/2 cup polenta medium-grind; or cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt fine grain
- 3 egg
- 1/2 teaspoon vanilla extract pure
- 2 tablespoons Meyer lemon zest from 2 - 3 lemons
- 1/4 cup Meyer lemon juice
For the glaze:
- 2 cups confectioners' sugar
- 3 tablespoons crème fraîche (make this at home!)
- 1 tablespoon Meyer lemon juice plus more as needed
- meyer lemon zest for sprinkling
Instructions
- Preheat an oven to 325°F, and set a rack in the middle position. Lightly grease the bottom and sides of 9-inch springform pan with butter, then sprinkle with about 1 tablespoon of flour. Shake the flour around the pan to evenly coat the bottom and sides. Discard any excess flour. Line the bottom of pan with a round of parchment paper.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium-high speed until light and fluffy (about 4 minutes). Meanwhile, add almond meal, polenta, baking powder and sea salt to a medium bowl, whisking to combine. Beat one egg into the butter-sugar mixture until fully combined, then beat in 1/3 of the dry ingredients. Repeat alternating with remaining 2 eggs and 2/3's dry ingredients. Stir in vanilla extract, lemon zest and lemon juice.
- Scrape cake batter into the prepared springform pan and smooth out to the edges. Set the pan on a rimmed baking sheet, and bake until the top is golden brown and a skewer inserted into the center of the cake comes out clean (45 - 55 minutes). Transfer pan to a cooling rack, and let sit for 10 minutes. Run a knife around the edge of the cake to loosen, then remove the sides of the pan. Leave the cake on the bottom of the springform pan, and let cool on the rack.
- In a medium bowl, whisk together confectioners' sugar, crème fraîche and meyer lemon juice. The glaze should be thick, but pourable. Add more lemon juice drip by drip if needed to get to this consistency. Spoon glaze over the cake in an even layer, and spread out to the edges, so it drips over the sides. You may not use all the glaze. Finish with a dusting of finely grated meyer lemon zest.
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User Reviews
Overall Rating
5
3 reviews
Excellent
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