Lemon Polenta Pound Cake

What polenta does in a pound cake

Polenta (coarsely ground dried corn) or fine cornmeal gives a cake a golden color, a subtle sweet corn flavor, and a slightly sandy, crumbly texture. In a pound cake, it replaces part of the flour. The result is moist and buttery, with a tiny bit of crunch. Lemon zest and a lemon syrup keep the flavor fresh and bright.

Ingredients

This makes one 9x5-inch (23x13 cm) loaf.

• 1 cup (225 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 4 large eggs, at room temperature
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (80 g) fine polenta or fine cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 g) sour cream or buttermilk
• 3 tablespoons fresh lemon juice

For the lemon syrup:

• 1/3 cup (80 ml) fresh lemon juice
• 1/3 cup (65 g) sugar

How to make it

1. Heat the oven to 325°F (160°C). Grease and line a loaf pan with parchment.
2. Beat the butter, sugar, and lemon zest until pale and fluffy, about 3 to 4 minutes.
3. Add the eggs one at a time, beating well after each. Mix in the vanilla.
4. Whisk the flour, polenta, baking powder, and salt in a separate bowl.
5. Add the dry ingredients in thirds, alternating with the sour cream mixed with the lemon juice. Stop mixing as soon as it comes together.
6. Spread the batter in the pan and bake for about 60 to 70 minutes. A skewer should come out clean or with a few dry crumbs. If the top browns quickly, tent loosely with foil.
7. Meanwhile, warm the juice and sugar for the syrup until the sugar dissolves.
8. Poke the warm cake with a skewer and brush on the syrup. Let it cool in the pan for about 15 minutes, then turn out.

Bake time varies by oven and pan, so start checking toward the end of the range.

Choosing polenta or cornmeal

Texture depends on grind. Fine polenta or fine cornmeal gives a smooth crumb. Coarser polenta can feel gritty, though a soak in warm buttermilk or milk before mixing (some chef recipes do this for about an hour) softens it. Instant polenta is precooked and behaves differently, so I’d avoid it unless a recipe specifically calls for it. Check the package, since labels differ by brand and region.

Cream to serve with lemon polenta cake

• Lightly sweetened whipped cream
• Mascarpone, loosened with a little cream
• Crème fraîche or thick Greek yogurt for tang
• Lemon curd on the side
• Fresh berries or roasted stone fruit

Some chef versions finish the warm cake with a lemon caramel sauce instead of a plain syrup, which is richer and also very good.

Common mistakes

• Underbeating the butter and sugar. Creaming adds air that helps the crumb.
• Using cold eggs or cold butter. Cold ingredients can make the batter curdle or heavy.
• Overmixing after adding flour. It can turn the cake tough.
• Using coarse polenta without soaking. It may stay gritty.
• Overbaking. A dry loaf is hard to rescue, though the syrup helps.
• Skipping the zest. The zest gives much of the lemon flavor.

Variations

• Almond version. Many polenta lemon cakes also use ground almonds, often with olive oil, giving a denser, naturally moist cake. I won’t quote a specific famous version’s ingredients here, since recipes differ, so check the original if you are looking for one.
• Cake mix and pudding. Some lemon pound cakes use a boxed mix with instant pudding. That is a different approach from this scratch recipe, and I haven’t adapted polenta into it.
• Cupcakes or round cake. Reduce baking time and begin checking early.
• Gluten-free. Polenta is naturally gluten-free, but the flour here is not. A gluten-free blend may work; results vary.

Storage

Wrap well and keep at room temperature for 2 to 3 days. The cake is often even better the day after baking. For longer keeping, refrigerate (bring to room temperature before serving) or freeze slices wrapped tightly.

Related lemon cakes

For a softer, more traditionally Italian lemon-scented cake, try our Italian margherita cake. If you prefer a custardy cake, try our Irish lemon cake. For a frosted, family-friendly bake, see zucchini cake with lemon cream cheese frosting.