Polenta Lemon Cake

A light fluffy buttermilk lemon cornmeal cake with a zesty lemon glaze.

For the cake

• 1 1/2 cups of all purpose flour
• 1/3 cup yellow cornmeal
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup granulated sugar
• 1 cup buttermilk
• 3 large eggs
• 2 teaspoons lemon zest
• 1/2 teaspoon almond extract
• 1/2 cup grapeseed oil (or another light flavoured oil)

For the glaze

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon lemon zest

Method

Pre-heat oven to 180C. Line the bottom of a 9 inch round cake pan with parchment paper. Spray the bottom and the sides of the pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, cornmeal, baking powder and salt.

In another medium bowl, whisk together the sugar, buttermilk, eggs, lemon zest and almond extract. Slowly mix the dry ingredients into the wet ingredients with a rubber spatula. Fold the grapeseed oil into the batter, making sure its completely incorporated.

Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the pan comes out clean.

Once you have removed the cake from the oven, run a sharp knife around the edges of the pan. Holding the cake pan on top of a wire rack, invert the cake onto the wire rack. Place another wire rack on top of the cake then invert again so the cake is now upright. Let it cool completely.

To make the glaze, whisk the powdered sugar with two tablespoons of lemon juice and zest until smooth.

Once cake has cooled, pour the glaze on the top of the cake and serve.