limoncello polenta olive oil cake

Olive Oil Polenta Loaf Cake

1 ¾ cup all-purpose flour, sifted

¾ cup polenta

1 ½ cups sugar

1 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup extra virgin olive oil

8 ounces mascarpone

3 eggs, beaten

peel and juice of one lemon (¼ cup)

peel and juice of one orange (¼ cup)

¼ cup limoncello

½ cup confectioner’s sugar, sifted

Heat the oven to 350 degrees. Grease and parchment 2 standard loaf pans.

Place the evoo in a medium saucepan on low heat. Add the zest of the lemon and the orange. Heat on medium while you mix the other ingredients.

In a bowl, add the flour, polenta, salt, baking soda and baking powder. Whisk to combine.

In a large bowl, add the mascarpone, eggs and sugar. Using a hand mixer, beat to combine. Pour in the olive oil and mix again. Add half the flour mixture and combine. 

In a large bowl, add the limoncello, lemon and orange juice. 

Add to the batter and mix again. Add the rest of the flour mixture.

Divide the batter into the two loaf pans and place in the oven for one hour.

Allow to cool completely before dusting with confectioner’s sugar.