Ingredients for Rosemary Polenta Pound Cake
- 1 cup buttermilk
- 1 cup coarse polenta
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Fresh Rosemary Leaves
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 4 large eggs
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How to Make Rosemary Polenta Pound Cake
- In a medium bowl, whisk together 1 cup buttermilk and 1 cup coarse polenta. Let stand for 45 minutes to allow the polenta to absorb the liquid.
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch tube cake pans.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Stir in 2 tablespoons finely chopped fresh rosemary.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients and the polenta mixture to the creamed mixture, alternating between the two and beginning and ending with the dry ingredients. Add in three additions, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
57g
Carbs
15g
