Lemon polenta cake
Prep
15 min
Cook
30 min
Serves
16
Skill
Vegetarian
_crop.jpg?format=webp&width=1376 "Lemon polenta cake")
Prep
15 min
Cook
30 min
Serves
16
Skill
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
Nutrition per serving
624 kJ
energy kj
3 g
protein
1 g
saturated fat
0.6 g
dietary fibre
20 g
carbohydrate
12 g
sugars
62 mg
sodium
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.
- 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
Nutrition per serving
624 kJ
energy kj
3 g
protein
1 g
saturated fat
0.6 g
dietary fibre
20 g
carbohydrate
12 g
sugars
62 mg
sodium
- 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.