Polenta Marionberry Lemon Cake | Bob's Red Mill Natural Foods
This summery dessert can be made into cupcakes or a full 9-inch round cake.
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Cooking tools:
- Sifter
- Microplane
- Cake pan
- Muffin tin
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Oven
- Cooling rack
Ingredients
- 2 cups Unbleached White All-Purpose Flour
- 6 Tbsp Yellow Corn Polenta
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 cup Sugar
- 1/2 cup Oil
- 1-1/3 cups Buttermilk
- 2 Eggs
- 1 Lemon's Zest
- 1-1/2 cups Marionberries
- 3 to 4 Tbsp Lemon Juice
- 2 cups Powdered Sugar
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