Imagine a dessert that combines the rustic charm of Italian baking with a burst of vibrant summer flavors - that's exactly what this Lemon Raspberry Polenta Cake delivers! This extraordinary cake is not just a dessert; it's a culinary journey that transforms simple ingredients into a masterpiece of texture and taste. With its golden, crumbly polenta base, tangy lemon notes, and juicy raspberries scattered throughout, this cake promises to be the star of any gathering, making your friends and family beg for the recipe.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup polenta
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 cup fresh raspberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, combine the polenta, baking powder, and lemon zest. Gently mix the dry ingredients to distribute evenly.
- Gradually fold the dry ingredient mixture into the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Gently fold in the fresh raspberries, taking care not to crush them completely. Reserve a few raspberries for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Sprinkle the reserved raspberries on top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, drizzle the lemon juice over the top of the cake for an extra burst of citrus flavor.
- Serve at room temperature. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Be gentle when folding raspberries to maintain their shape and prevent color bleeding.
- Don't overmix the batter - this can make the cake dense instead of light and tender.
- Check the cake's doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before adding the lemon juice drizzle to prevent sogginess.
- For an extra touch, toast the polenta briefly before mixing to enhance its nutty flavor.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 85mg
