{"id":8877,"date":"2021-04-25T17:50:20","date_gmt":"2021-04-25T17:50:20","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=8877"},"modified":"2023-10-14T21:49:01","modified_gmt":"2023-10-14T21:49:01","slug":"lemon-polenta-cake-with-lemon-icing","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/04\/25\/lemon-polenta-cake-with-lemon-icing\/","title":{"rendered":"Lemon Polenta Cake with Lemon Icing"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 12 Servings<\/h5>\n<h5 style=\"text-align: center;\">Billy Parisi<\/h5>\n<p>You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze.<br \/>\nA polenta cake is an Italian sweet cake that is made from cornmeal and almond flour and classically served with powdered sugar or a lemon glaze that goes over the top. It is very easy to make and only requires 10 ingredients. In Italy, it is a very simple humble cake that is made using leftover corn grits.<br \/>\nWhen making this recipe you can use either coarse corn grits or finely ground corn grits as both are acceptable but will provide different textures.<\/p>\n<p><strong>For the cake:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2\u00bc<\/span><span class=\"ingredient-name\">cups cornmeal<\/span><\/li>\n<li><span class=\"quantity\">2\u00bc<\/span><span class=\"ingredient-name\">cups almond flour<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp sea salt<\/span><\/li>\n<li><span class=\"quantity\">2\u00bd<\/span><span class=\"ingredient-name\">tsp baking powder (HA: 2 tsp)<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups softened unsalted butter<\/span><\/li>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups sugar (HA: 1\u00bc cups)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp vanilla<\/span><\/li>\n<li><span class=\"id-ingredient-name\">zest of 2 lemons<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">eggs<\/span><\/li>\n<\/ul>\n<p><strong>For the glaze:<\/strong><\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">juice of 2 lemons<\/span><\/li>\n<li><span class=\"quantity\">1\u00be<\/span><span class=\"ingredient-name\">cups powdered sugar<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrepare<\/strong>:<\/p>\n<p>Preheat the oven to 350\u00b0F. (HA: 365\u00b0F)<\/p>\n<p>Cut a 9\u201d circle of parchment and lay in the bottom of a 9\u201d spring-form pan.<\/p>\n<p><strong>Dry: <\/strong><\/p>\n<p>In a large bowl whisk together the <strong>cornmeal, almond flour, salt,<\/strong> and <strong>baking powder<\/strong> until combined. Set aside.<\/p>\n<p><strong>Butter\/sugar:<\/strong><\/p>\n<p>Next add the <strong>butter<\/strong> and <strong>sugar<\/strong> to a stand mixer with the paddle attachment and mix on medium-high speed for 5-7 minutes or until light and fluffy.<\/p>\n<p>Add in the <strong>vanilla<\/strong> and <strong>lemon zest<\/strong> to the <strong>creamed butter<\/strong> and mix until it is mixed in about 10 seconds.<\/p>\n<p><strong>Mix batter:<\/strong><\/p>\n<p>Now alternate adding in the <strong>cornmeal mixture, dry ingredients<\/strong> and the <strong>eggs<\/strong> into the <strong>creamed butter mixture<\/strong> until each is mixed in before adding in the other, about 3-4 minutes total.<\/p>\n<p>Once everything is mixed in, transfer the <strong>batter<\/strong> to a 9\u201d spring-form pan and smooth the <strong>batter<\/strong> on the top using a rubber spatula.<\/p>\n<p><strong>Bake:<\/strong><\/p>\n<p>Bake the cake at 350\u00b0F for 45-55 minutes or until lightly browned on top and has a mostly firm center.<\/p>\n<p>Cool the <strong>cake<\/strong> completely on a rack at room temperature before removing it from the spring form pan.<\/p>\n<p>In a small bowl whisk together the <strong>lemon juice<\/strong> and <strong>powdered sugar<\/strong> until completely combined and then spread it over top of the <strong>cake,<\/strong> slice, and serve.<\/p>\n<p><strong>Chef notes:<\/strong><\/p>\n<p><strong>Make-ahead:<\/strong> You can make this <strong>cake<\/strong> up to 2 days ahead of time.<\/p>\n<p><strong>How to store:<\/strong> Keep covered at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.<\/p>\n<p>You can use any grind of <strong>cornmeal<\/strong> in this recipe.<\/p>\n<p>If you do not have a stand mixer you can substitute it with a hand mixer.<\/p>\n<p>I prefer to use the <strong>finely ground almond meal<\/strong> in this <strong>polenta cake.<\/strong><\/p>\n<p>Run a knife on the outside of the spring-form pan before undoing the buckle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 12 Servings Billy Parisi You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze. A polenta cake is an Italian sweet cake that is made from cornmeal and almond flour and classically served with powdered sugar or a lemon glaze that goes over the top. It is very easy to make and only requires 10 ingredients. In Italy, it is a very simple humble cake that is made using&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/04\/25\/lemon-polenta-cake-with-lemon-icing\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":8878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[264],"class_list":["post-8877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-polenta"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2021\/04\/LemonPolentaCake.jpg?fit=624%2C314&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/8877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=8877"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/8877\/revisions"}],"predecessor-version":[{"id":52862,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/8877\/revisions\/52862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/8878"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=8877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=8877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=8877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}