Lemon Polenta Cake: the soft and delicate recipe for breakfast

The lemon polenta cake is a very soft and tasty bundt cake. The addition of corn flour to this dessert gives a savory touch to the cake. It's the perfect recipe for breakfast, for a snack, but also as a dessert, especially if served with jam or cream. It's so easy recipe to prepare that will be loved especially by children.

How to make Lemon Polenta Cake

Mix the egg whites with 100 grams of granulated sugar (1).

Beat the egg whites until stiff. The egg whites will be perfectly whipped when lifting the whisks they will create a pointed tuft.

Mix the remaining dry ingredients together: the flour, the remaining granulated sugar, the vanilla yeast (3).

Also mix the egg yolks together with the water and extra virgin olive oil. It is not necessary to whisk them (4).

Mix the wet ingredients and flour. Then add the egg whites, stirring very gently, so as not to break them (5).

Pour the mixture into a donut mold and bake at 165 degrees C in a hot, ventilated oven for about 55 minutes (6).

Do the toothpick test before removing the lemon polenta cake from the oven; insert a toothpick into the cake and check its moisture. If the toothpick comes out wet, continue cooking for 5 minutes. Decorate with lots of powdered sugar and serve (7).

How to store Lemon Polenta Cake

The lemon polenta cake can be stored well for a week, if closed in an airtight container.