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Lemon polenta pound cake

A light polenta pound cake bursting with lemon flavor.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course cakes, Dessert
Servings 1 loaf cake


  • 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.
Keyword lemon