Lemon polenta bundt from À la Mode: 120 Recipes in 60 Pairings: Pies, Tarts, Cakes, Crisps, and More Topped with Ice Cream, Gelato, Frozen Custard, and More (page 167) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Poppy seed frozen custard

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellatavia on December 30, 2016

    This cake is terrific! The texture is grainy but not too grainy The corn flavor really comes through, and the lemon adds a fresh, delightful fragrance to the taste over all. It's easy to make, with clear instructions. I enjoyed the whole process, start to finish. You can tell Bruce and Mark teach cooking classes, as they explain little tips & tricks that make the overall cake that much better. A winner! PS - great on its own, but sublime with the accompanying Poppy Seed Frozen Custard.

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