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Polenta Lemon Cake

1 lb butter, room temperature
1 1/8 lb sugar
1 1/8 lb almonds, coarsely ground
1 oz vanilla extract
5/8 lb eggs
1/8 oz lemon peel, grated
1 1/2 oz lemon juice, fresh
6 1/2 oz polenta
1/8 oz baking powder

Cream the butter and sugar together on medium speed for about 4
minutes until the mixture develops a pale color. Add the course
ground almonds and vanilla, and combine at medium speed until
thoroughly incorporated, about 2 minutes. Be sure to scrape the
sides and bottom of the bowl frequently to ensure all
ingredients are incoporated. With the mixer running on medium
speed, gradually add the eggs. remove bowl from the mixer, and
fold in the lemon juice, grated lemon peel, polenta, and baking
powder. Pour batter into 12-inch cake pans, which have been
prepared. Bake in a preheated 350F oven until done, about 45
minutes, or until the cake tests done and the color has become
golden brown.

Serve with a spoonful of fresh fruit over the top of each piece.


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3 of 9 people found the following review helpful:
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what is 5/8 lb eggs?, February 25, 2004 - 10:16 PM
Reviewer: Valerie Law from Australia
Would like to try this recipe but don't understand how many eggs to use? My email is Thank you

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