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Easy Lemon Polenta Cake


Serves 4
1 cupPastene Polenta
¾ cupAll-Purpose Flour
1 ½ tspbaking powder
½ tspfine sea salt
2large eggs
2egg whites
1 cupsugar
¼ cupPastene Pure Olive Oil or Pastene Sunflower Oil
2 Tbspunsalted butter, softened
½ cupwhole milk plain yogurt, or sour cream
½ tsp1 Tbsp fresh lemon juice
¼ tsplemon extract
Powdered sugar


  • Preheat the oven to 350 degrees and place an oven rack in the center of the oven.
  • Line the bottom of an 8-inch cake pan with parchment paper to fit and lightly brush the bottom and the sides of the pan with oil or cooking spray. 
  • Whisk the polenta, flour, baking powder, and salt in a bowl and set aside. 
  • Beat the eggs, egg whites, and sugar in a heavy-duty stand mixer on medium speed 4-5 minutes, until pale and creamy. On low speed, mix in the oil, butter, yogurt, lemon zest, lemon juice, and extract. 
  • Stir in the dry ingredients until just blended. Pour the batter into the pan and bake 35-40 minutes, or until the top feels firm (not hard) and a toothpick inserted in the center of the cake comes out clean. Cool in the pan 10 minutes before inverting onto a rack to cool – run a dull knife around the edge of the pan to loosen. 
  • Sift powdered sugar over the cake and serve. 

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