Lemon polenta pound cake
A light polenta pound cake bursting with lemon flavor.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
- 1 cup sugar
- Finely grated zest of 1 small lemon
- ½ cup unsalted butter
- 3 tablespoons lemon juice
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk yogurt
- ½ cup plus 2 tablespoons course ground cornmeal
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Pre-heat oven to 350 degrees F. Spray a 5 by 8 inch loaf pan with nonstick spray. Set aside.
In a large mixing bowl, toss together sugar and lemon zest, until super fragrant. Add in butter. Cream together butter, lemon sugar, and lemon juice for about 3 minutes. You want a light and fluffy texture.
Add the eggs one at a time, then the vanilla extract and whole milk yogurt. Stir in the cornmeal, and the rest of the dry ingredients.
Spoon the batter into the pan, smooth the top, then give the pan a sharp rap to remove any air bubbles. Bake in the center of the oven for 1 hour, or until golden brown.