Lemon Polenta Pound Cake

Recipe by Graciebonica
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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F
  • Line a 9x5-inch loaf pan with parchment or waxed paper.
  • Combine the cornmeal, flour, baking soda and salt; set aside.
  • Beat the egg whites until stiff; set aside.
  • Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
  • Add the lemon juice and milk alternately with the dry ingredients.
  • Blend just until the dry ingredients are moistened.
  • Carefully fold in the beaten egg whites.
  • Spoon the batter into the prepared pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  • Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
  • Remove the lining paper and cool completely.
  • Slice, spread with lemon curd, top with whipped cream and berries.
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