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Citrus Laced Olive Oil Polenta Cake

Citrus Laced Olive Oil Polenta Cake
Recipe Date:
December 5, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 2 1/4 cups AP flour
  • 1/4 cup + 2 tbsp cornmeal, fine
  • 2 1/4 cups sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tbsps orange zest
  • 1/4 cup orange juice
  • 1 3/4 cups extra virgin olive oil
  • 1 3/4 cups milk, whole
  • 4 eggs

Preheat oven to 350 degrees

  1. Oil, Butter or spray a 9-inch cake pan that is at least 2 inches deep.
  2. Place piece of parchment on bottom of pan (not on the sides).
  3. In a bowl, whisk the flour, cornmeal, sugar, baking soda, baking powder and salt. Add the orange zest, orange juice, olive oil, milk and eggs and whisk until combined.
  4. Pour the batter into a prepared pan about ¾ full and bake for approximately 1 hour.
  5. The top of the cake will be golden brown and a toothpick should come out clean once inserted.
  6. Allow cake to cool for 30 minutes. Run a knife around the edge of the pan, carefully invert the cake and allow to cool completely for 2 hours.


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