Lemon Polenta Cake

This cake is crazy easy to make. It also happens to be completely and totally delicious. Seriously. There is nothing else one could hope for in a dessert. OK, I liked, maybe if it was easy to make, completely delicious AND contained just one half calorie per serving THAT would be the most one could hope for in a dessert.... But this is a reeeeeeeally close second. 

This cake is light and dense all at the same time. It is sweet and tart. It is both fresh and warm. The cornmeal lends a nice textural layer. This cake would make a wonderful end to any dinner party. And if you're anything like me, you may find that it would make a good start to any day. Cake for breakfast is completely acceptable and encouraged in my book!


Lemon Polenta Cake

1 Cup Melted Butter

1 Cup Granulated Sugar + 1/4 Cup Sugar for the syrup

3 Eggs

Zest of 2 Lemons + Juice of 1 Lemon for syrup

2 tsp. Baking Powder

3/4 Cup Polenta or Finely Ground Corn Meal

1/2 Cup All Purpose Flour

1/2 tsp. Salt

Preheat the oven to 350

Butter a 9" cake pan and line with parchment paper. 

Whisk together the Butter, sugar and eggs. 

Add the dry ingredients.

Mix until combined.

Pour the batter into the lined pan. Smooth it out.

Bake for 25-35 minutes. Do NOT over bake. The cake should just be set. 

Remove the cake from the pan. 

Combine the extra lemon juice and sugar in a small saucepan and stir over medium heat until the sugar is completely dissolved.

Brush the syrup over the top of the cake wile it is still warm. 

Let it cool.