Before creating this recipe, I was looking for some yummy inspiration.
I knew before the summer ended I wanted to make an ice cream (stay tuned for next week's post!) but aside from that I was lost. But, Pinterest and Instagram saved the day with some great inspiration.
I recently came across a polenta cake and new I had to try my hand at it. Lemon and Raspberry felt like natural additions to celebrate summer produce.
While the flavors are simple, the cake is light enough to enjoy for an indulgent breakfast or have for a decadent dessert with a scoop of vanilla ice cream.
Enjoy this beautiful cake on a nice sunny day!
Servings: 12- 14 people
- 3/4 cup granulated sugar
- 8 tablespoons of room temperature butter
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 3/4 cup cornmeal
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup plain greek yogurt
- Zest and juice of 2 lemons
- 1 cup of raspberries
- 1/2 cup confectioners sugar
- 2 tablespoons lemon juice
- Preheat your oven to 350 degrees.
- Cream together the butter and sugar in a mixer. Next add in the eggs and vanilla extract.
- In a separate bowl, mix together the corn meal, flour, baking soda, and lemon zest.
- In batches, add the dry ingredients, to the wet mixture in the mixer.
- Next, add in the greek yogurt.
- Then fold in the raspberries.
- Pour the batter into a greased bundt pan and bake for 40-50 minutes or until a cake tester comes out clean.
- Let the cake cool for about 20 minutes before removing from pan and transferring to a wire rack to fully cool.
- While the cake cools, make the glaze.
- Whisk together the lemon juice and confectioners sugar.
- Pour over the top of the cooled cake.