60 easy LIVING COOKING Stephanie’s Lemon Polenta Cake
MAKES One 8-inch cake
PREP TIME 12 min
COOK TIME
45 min
¾ cup plus 2 tablespoons finely ground
polenta
½ cup sorghum flour
¹⁄
3 cup white rice flour
¼ cup tapioca flour
¼ teaspoon salt
¼ teaspoon xanthan gum
2 teaspoons baking powder
1 cup vegetable oil
1. Preheat the oven to 325°. Grease an
8-inch square baking pan. In a large
bowl, whisk together the polenta,
sorghum flour, white rice flour, tapioca
flour, salt, xanthan gum and baking
powder. In the bowl of a standing mixer
fitted with a paddle attachment, blend
the oil, applesauce and sugar until
smooth, about 1 minute. Stir in the
lemon zest and juice. Add one egg at
a time, mixing for 10 seconds between
each addition. Slowly add the polenta
mixture until just combined.
2. Pour the batter into the prepared
baking pan and bake until the top is
golden and a toothpick inserted into
the center comes out clean, 40 to
45 minutes. Let the cake cool for
at least 10 minutes before slicing.
