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Easy Lemon Polenta Cake


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


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. 

Product Used

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