Description
A bright and moist cake with a tender crumb, this Orange Polenta Cake blends citrus zest and fine cornmeal for a subtly sweet, rustic dessert perfect for teatime or brunch.
Ingredients
Units
Scale
- 1 cup fine cornmeal (polenta)
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- Zest of 2 oranges
- 1/4 cup fresh orange juice
- 2 large eggs
- 1/2 cup plain yogurt or buttermilk
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional glaze: 1/2 cup powdered sugar + 1-2 Tbsp orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or 8×4-inch loaf pan with parchment paper.
- Whisk cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl.
- In another bowl, rub orange zest into sugar, then whisk in eggs, yogurt, oil, vanilla, and orange juice.
- Fold dry ingredients into wet mixture just until combined; do not overmix.
- Pour batter into prepared pan, smooth the top, and bake for 45–55 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using glaze, mix powdered sugar and orange juice to desired consistency and drizzle over cooled cake.
Notes
- Use fine cornmeal for a softer texture—coarse polenta makes it denser.
- Rubbing zest into sugar intensifies citrus aroma.
- Don’t overmix to keep the crumb light.
- Optional orange glaze adds a sweet, tangy finish.
- Wrap tightly and store at room temperature for 3 days or freeze slices up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg