Lemon polenta cake

Serves: 16
Prep: 15
Cook: 30

If you're after a light and fluffy cake, then this recipe is for you. A zesty little number, this lemon polenta cake is an easy-to-make recipe and features an excellent texture from the polenta. It's also a great way to showcase delicious flavours of lemon. This cake is also low in fat, sugar and sodium, making it the perfect cake to enjoy guilt-free!

Ingredients

  • ½  cup (115 grams) polenta (ordinary or quick cook), plus extra for dusting
  • 1 cup (125 grams) plain flour
  • 1 ½ teaspoon baking powder
  • 2 large eggs, plus 3 egg whites
  • ¾ cup (175 grams) caster sugar
  • 3 lemons, rind and juice
  • 1 teaspoon vanilla paste or extract
  • 100 millitres vegetable oil
  • 150 millitres buttermilk

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line base of a 20 centimetre ring tin. Dust the tin with a little polenta.

  2. Step 2

    Sift flour and baking powder together in a bowl, then stir in the polenta.

  3. Step 3

    In another bowl whisk the whole eggs with the sugar together until pale and thick. In a separate bowl whisk the egg whites until stiff peaks form.

  4. Step 4

    Add the polenta mixture, lemon rind and juice, vanilla, oil and buttermilk to the whole egg mixture. Then carefully fold the whisked egg whites into the polenta mix, using a large metal spoon. Mix until the egg white is barely visible.

  5. Step 5

    Spoon the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into cake comes out clean. Transfer to a wire rack and leave to cool completely.

  6. Step 6

    Cut into slices and serve with yoghurt and fresh fruit.

Tips

  • This can be made into a lime or orange cake by using different citrus. Just use about 125mls of juice from either limes or oranges.

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