Lemon Raspberry Polenta Cake

  • Serves: Makes one 9 x 2-inch cake
  • Baking Temp (degrees F): 350
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Accented with tangy lemon zest and studded with sweet-tart, ruby red raspberries, this moist polenta cake is both rustic and seductive. The tender cake layers are brushed with fragrant limoncello, an Italian lemon liqueur, and then layered with mounds of fluffy whipped cream. Sliced toasted almonds and a pile of fresh raspberries crown the top, making this a visually pleasing and very fine dessert! What kind of polenta works best with this recipe? Find out below!
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