Lemon Polenta Cake
Chef Nick Leahy of Saltyard’s Lemon Polenta Cake is bright from the addition of fresh lemon zest and a lemon caramel glaze that he drizzles over the top of the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Stand mixer
- Cake pan
- Muffin tin
- Baking dish
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup buttermilk
- ½ cup finely ground polenta or cornmeal
- 1 cup unsalted butter, room temperature
- 1¼ cups sugar
- 4 large eggs
- 1 tablespoon grated lemon zest
- 1 vanilla bean
- 2¼ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- Lemon Caramel Sauce (recipe follows)
- 2 cups sugar
- 4 tablespoons butter
- 6 tablespoons water
- 12 tablespoons freshly squeezed lemon juice, plus zest
- 1 vanilla bean, split
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