Ingredients
Serves 6
| 1 cup | Pastene Instant Polenta | |
| ¾ cup | all-purpose flour | |
| 1 ½ tsp | baking powder | |
| ½ tsp | salt | |
| 2 | large eggs | |
| 2 | large egg whites | |
| 1 cup | sugar | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 2 Tbsp | butter, softened | |
| ½ cup | sour cream | |
| 1 Tbsp | fresh lemon juice | |
| ¼ tsp | lemon extract | |
| powdered sugar |
Directions
Prep time: 15 minutes | Cook time: 35-40 minutes
- Preheat the oven to 350°F 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 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 stand mixer on medium speed 4-5 minutes, until pale and creamy. On low speed, mix in the oil, butter, sour cream, lemon juice, and extract.
- Fold in the dry ingredients until just blended. Pour the batter into the pan and bake 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool for 10 minutes and run a knife around the edge of the pan to loosen before flipping onto a cooling rack.
- Sift powdered sugar over the cake and serve.
