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Lemon polenta cake

Name: Lemon polenta cake
Prep time: 15 min
Cook time: 30 min
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

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

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Method

Preheat oven to 180°C. Grease and line base of a 20 centimetre ring tin. Dust the tin with a little polenta.
Sift flour and baking powder together in a bowl, then stir in the polenta.
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.
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.
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.
Cut into slices and serve with yoghurt and fresh fruit.