The recipe for this fluffy, incredibly yellow cake is part of my go-to recipes and I hope you try it out.
The vibrant colour comes from the polenta and eggs and the cake is ideal for summer as it’s fresh and light.
If you prefer, you can use oranges instead of lemons.
Ingredients
• 125g unsalted butter
• 125g caster sugar
• 2 large eggs
• 70g polenta bramata
• 100g plain flour
• 1tsp baking powder
• the zest and juice of two lemons (or two oranges)
Method
Heat the oven to 160C.
Grease a loaf shaped baking tin with butter, then coat it with plain flour.
Mix the butter and sugar with an electric whisk, then add the eggs one at a time and amalgamate well.
Now add all the remaining ingredients.
Pour the mixture into the baking tray and cook for ca 45 minutes, or until a wooden skewer comes out clean.
Buon appetito!