Lemon Polenta Cake
Super easy lemon polenta cake with some ricotta cheese for moisture and served with a gorgeous blueberry sauce. The texture is dense, sweet and a welcomed change from the usual sponge cakes. I love lemon-flavored bakes just like any other else. I think it might just be the number one flavor worldwide. In the top 2 then?
When paired with blueberries it's a party and there are already several recipes in this blog to prove it like the lemon blueberry pound cake or the super-easy blueberry dump cake.
Well, this lemon polenta cake recipe is very different from the usual suspects mentioned above. It's a great recipe with simple ingredients and a very different texture, a coarser cake that needs no lemon glaze but is phenomenal with a berry sauce.
It's dense, super moist, and coarse but not gritty, with big flavors and a rather unappealing look because it's not a looker unless you drench it in the blueberry sauce, which for me is a must. But you can eat it as a plain snack cake. I've been meaning to make a polenta cake for the longest time.
Ingredients:
For lemon polenta cake:
- ¾ cup polenta or yellow cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup ricotta cheese, at room temperature
- ⅓ cup water or buttermilk
- ¾ cup (150g) sugar
- ½ cup honey
- Grated zest of 1 lemon
- 8 tablespoons (½ cup or 115g) unsalted butter, melted and cooled but not cold
- 1 tablespoon unsalted butter, cold and in small pieces for top of the cake
- 2 large eggs, at room temperature
For the blueberry sauce:
- 1 cup blueberries (fresh or frozen)
- ¼ cup lemon juice
- ⅓ cup light brown sugar