Ingredients and Weight:
- Polenta flour: 1 cup (120g)
- All-purpose flour: 1/2 cup (60g)
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Granulated sugar: 1 cup (200g)
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 2 large
- Buttermilk: 1 cup (240ml)
- Lemon zest: 1 tablespoon
- Lemon juice: 1/4 cup (60ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together polenta flour, all-purpose flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
- Stir in lemon zest and juice. Pour batter into prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 300
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 140mg
- Carbohydrates: 40g
- Fiber: 2g
Dish Characteristics:
- Moist and crumbly texture
- Tangy and sweet lemon flavor
- Golden brown crust
User Comments:
- "This cake is absolutely delicious! The lemon flavor is perfect."
- "I love how easy it is to make and it always turns out great."
- "This cake is a hit with my family and friends."
Special Precautions and Tips:
- Use fine-ground polenta flour for a smoother texture.
- Don't overmix the batter, or the cake will be tough.
- If you don't have buttermilk, you can use 1 cup of plain milk with 1 tablespoon of lemon juice or white vinegar.
