How To Make Lemon Polenta Cake
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Serves:
Ingredients
- 3/4 cup of polenta
- 1 1/2 cups of almond flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of unsalted butter, softened
- 3/4 cup of sugar
- 2 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 1/4 cup of Greek yogurt
Instructions
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Preheat the oven to 350°F (175°C)
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In a mixing bowl, combine the polenta, almond flour, baking powder, and salt.
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In a separate bowl, cream together the softened butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the lemon zest and juice.
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Gradually add the dry mixture to the wet mixture, alternating with the Greek yogurt.
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Pour the batter into a greased and lined cake tin.
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Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool for 10 minutes before removing from the tin.
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Serve the cake warm or at room temperature.
Nutrition
- Calories : 410kcal
- Total Fat : 26g
- Saturated Fat : 10g
- Cholesterol : 100mg
- Sodium : 310mg
- Total Carbohydrates : 41g
- Dietary Fiber : 4g
- Sugar : 21g
- Protein : 7g
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