The Recipe
Lemon Polenta Cake
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor. Photo credit: Lis Parsons
INGREDIENTS
- 3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter, plus more for pan
- 1 cup superfine sugar
- 2 cups almond meal or flour
- 3/4 cup fine polenta or cornmeal
- 1 1/2 teaspoons baking powder (gluten-free, if necessary)
- 3 extra-large eggs
- Zest and juice of 2 lemons
- 1 heaping cup confectioners' sugar
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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