This delicious and crusty loaf is made with fine cornmeal (polenta) that you can find at your local health food shop. After cooking, a sweet lemon glaze is poured over.
16 people made this
1 cup (170g) fine polenta
1 1/4 cups (180g) plain flour
3 teaspoons baking powder
1/3 cup (60g) soft brown sugar
2 large lemons, juiced and zested
1 cup (250ml) buttermilk or 1 cup (260g) plain low-fat yogurt
2 medium eggs, beaten
1/4 cup (60ml) canola oil
2 tablespoons caster sugar
Directions Preparation:20min › Cook:45min › Extra time:15min › Ready in:1hour20min
Heat the oven to 190 degrees C. Line a loaf tin measuring about 22x11x6 cm with baking paper.
Sift the polenta, flour and baking powder into a bowl. Stir in the brown sugar and lemon zest. Make a well in the centre then pour in the buttermilk, eggs and oil. Stir with a wooden spoon until the ingredients are just blended and a soft consistency forms. Do not over mix or the loaf will be heavy.
Spoon the mixture into the prepared tin and level the surface. Bake for 45 minutes, or until the loaf is well risen, firm to the touch and a skewer inserted into the centre comes out clean. Cool the loaf in the tin for 10 minutes. Remove the loaf from the tin, put on a wire rack over a plate and leave to cool for 5 minutes.
Meanwhile, put the lemon juice into a small bowl and stir in the caster sugar until dissolved.
Peel off the baking paper and prick the loaf all over with a fine skewer, inserting it deeply but not quite through to the base. Spoon the sweetened lemon juice over the loaf slowly to allow it to soak in. Allow the loaf to cool completely on the wire rack, then slice and serve. The unsliced cake will maintain its freshness for several days stored in an airtight container in a cool place.