Lemon Polenta Pound Cake Recipes

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper and butter sides; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and superfine sugar until pale and fluffy.
• In a medium bowl, mix together almond meal, polenta, and baking powder. Add some of the almond meal mixture to the bowl with the butter mixture and beat to combine. Add one egg and mix until combined. With the mixer on low, continue alternating adding remaining almond meal mixture and 2 eggs; mix until well combined. Add lemon zest and mix just to combine.
• Pour batter into prepared pan and transfer to oven; bake until a cake tester inserted into the center comes out with just a few crumbs and cake begins to pull away from sides of the pan, about 40 minutes. Transfer to a wire rack to cool.
• Meanwhile, in a small saucepan, mix together lemon juice and confectioners' sugar; place over medium heat and bring to a boil. Cook, stirring, until sugar is dissolved; remove syrup from heat.
• Using a cake tester, prick holes all over the top of the cake; pour warm syrup over cake and let cool completely. Remove from pan and serve.

Steps:

• This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour.
• But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it.
• Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike.
• For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F.
• Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
• Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
• Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan.
• For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan.
• Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days.
• Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature.

Steps:

• Preheat oven to 375 degrees F.
• Butter and lightly flour the insides of a 10-inch round cake pan.
• Sift together the flour, polenta, baking powder and salt. Set aside.
• In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
• In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
• Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
• Serve this cake with summer fruits -peaches, nectarines, apricots, berries¿-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

Steps:

• Butter a 23cm cake tin and heat the oven to 180C/160C fan/gas 4. Put the lemons in a saucepan and cover with cold water. Bring to the boil, drain, pour over more cold water, then simmer for 1 hr until the lemons are really soft, topping up with more water if you need to. Drain the lemons well. When cool, halve them, remove the pips and blitz in a food processor to a purée.
• Add all the other cake ingredients and carry on blitzing until you have a loose batter. Scrape the batter into the cake tin and bake for 40-50 mins until golden and starting to shrink away from the sides.
• While the cake bakes, make the drizzle by mixing the sugar with the lemon juice. When the cake is ready, remove from the oven and leave to cool a little. While still warm, pour over the drizzle and leave to cool completely. Serve with mascarpone.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
• Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
• Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
• While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
• Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Butter an 8-by-4-inch loaf pan; dust with flour, tapping out excess. In the bowl of an electric mixer, cut almond paste into 2/3 cup sugar with two forks until it resembles coarse meal. Add the butter; using the paddle attachment, beat until soft and light, about 4 minutes.
• In a medium bowl, whisk together extracts, cream, and egg yolks. With mixer on medium, gradually add cream mixture to butter mixture. In a small bowl, stir together flour, cornmeal, baking powder, and salt. Sift half the flour mixture over butter mixture, and fold to combine. Fold in remaining flour mixture.
• In another mixing bowl, beat the egg whites and remaining 1 1/2 tablespoons sugar on medium speed until stiff peaks form, 2 to 3 minutes. Fold into batter.
• Pour batter into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. If top begins to brown too much, cover loosely with foil. Let cool before serving.