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Slice of lemon cake with blueberry sauce on white plate, silver fork, white background

Lemon Polenta Cake

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Scale

Ingredients

For lemon polenta cake:

  • 3/4 cup polenta or yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup ricotta cheese, at room t°
  • 1/3 cup water or buttermilk
  • ¾ cup (150g) sugar
  • 1/2 cup honey
  • Grated zest of 1 lemon
  • 8 Tbs (115g) unsalted butter, melted and cooled
  • 1 tablespoon unsalted butter, cold and in small pieces
  • 2 large eggs, at room t°

For the blueberry sauce:

  • 1 cup blueberries (fresh or frozen)
  • ¼ cup lemon juice
  • 1/3 cup light brown sugar

Instructions

For lemon polenta cake:

  1. Preheat oven to 350º. Line bottom of a 9-inch (24cm) springform cake pan with parchment paper and spray or butter sides of pan.
  2. Mix polenta, flour, baking powder and salt in a bowl.
  3. In a bowl with an electric mixer, beat ricotta and water until smooth. If it's still be somewhat curdled, don't worry. Add sugar, honey and lemon zest and beat well. Gradually add melted butter and then add eggs, one at a time, and beat until the mixture is smooth.
  4. On low speed, add the dry ingredients in two or three additions, beating only until incorporated.
  5. Pour the batter into the pan, dot the top with the tablespoon of chilled butter and bake for 35 to 45 minutes, until the top is golden and a tester inserted in the middle comes out clean.
  6. Let cool completely on a wire rack, unmold onto a serving plate, sprinkle with powdered sugar and serve with the blueberry sauce.

For the blueberry sauce:

  1. In a saucepan mix blueberries, lemon juice and sugar.
  2. Cook for about 5 minutes at medium low heat, until syrupy and the berries are somewhat wrinkled.

Notes

  • Room t°: it's important to have ingredients at room temperature as it will aid in the mixing.
  • Ricotta: it needs to be soft, curdled, and moist but without excess liquid. If it has too much water, drain it, or use it instead of the water called for in the recipe.
  • Polenta: use instant as it will absorb liquid better.
  • Pan: this is a short cake. What I do to keep it from baking with a bump in the center is I pour it around the edges and let the center fill itself up. It helps most of the time.
  • Variations: use lime or orange zest or even a mix of several citruses. Add a ground spice such as cardamom for a different touch.
  • Sauce: you can use a sweeter berry sauce. Or use your favorite berry cheesecake topping, maybe a good-quality jam.

Keywords: polenta cake