Lemon Polenta Cake

Inga l growmind_blog
by Inga l growmind_blog
8 slices
36 min

I haven't baked a single cake in such a long time for so many reasons, and recently I decided to change that! I used polenta in the past but have never thought of utilizing this ingredient as a key element of a delicious, super-bright yellow cake. With a lemon twist, this lemon polenta cake will melt in your mouth and give you so much pleasure - I promise!

The cake is nicely moist inside yet perfectly crispy on the outside, and the scent, as well as texture of this cake, are just on point!

To make this cake you only need a few ingredients and a bit of time - but let me tell you this - It's Totally Worth It! Polenta is packed with micronutrients, so it's not just a sweet dessert but also an awesome high-protein and mineral-dense snack - for those like me, who pay attention to these things!

See how fluffy and moist it looks?! oMG!

Recipe details
  • 8  slices
  • Prep time: 6 Minutes Cook time: 30 Minutes Total time: 36 min
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  • 180g (1 1/4 cups) polenta
  • 100g (3/4 cup plus 1 tbsp) plain flour
  • 1 heaped tsp baking powder
  • 1 egg
  • 3 tbsp chia seeds
  • 80ml (1/3 cup) almond milk
  • 130g erythritol (or another sweetener of your choice)
  • 2 tbsp olive oil
  • 100g (1/3 cup plus 2 tbsp) plain yogurt
  • 4tbsp lemon juice
  • pinch of salt

Preheat the oven to 180C.
Start off with combining chia seeds and milk - whisk it and set aside.
In the meantime, whisk polenta, flour, salt, and baking powder, and set aside.
Beat the egg 🥚🥚 and mix it with your sweetener, chia seed mix, yogurt, olive oil, and lemon juice 🍋 - and mix it well ya know!
Transfer dry ingredients to wet and combine it all until just smooth.
Bake for 30-35 minutes!
Inga l growmind_blog
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