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Polenta Cake

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A rustic Italian polenta cake with a tender crumb and delicate cornmeal texture, lightly sweetened and perfect for serving with tea or coffee.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 1 cup fine cornmeal (polenta)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 tablespoon lemon zest (optional)
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan with parchment paper.
  2. In a bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then stir in vanilla extract and lemon zest.
  5. Gradually add dry ingredients alternating with milk, mixing gently until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 35–40 minutes until golden and a toothpick inserted comes out clean.
  8. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  9. Dust with powdered sugar before serving.

Notes

  • Use fine cornmeal for a softer texture.
  • Add citrus zest or glaze for extra flavor.
  • Do not overmix to keep the cake tender.
  • Serve with yogurt, cream, or fresh fruit.
  • Store at room temperature for 2 days or refrigerate up to 5 days.

Nutrition

Find it online: https://savorymomskitchen.com/polenta-cake/