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Orange Polenta Cake

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Orange Polenta Cake

Made with orange juice, this dense, warm polenta cake provides vitamin C. This version is made with yogurt instead of syrup, so it's lower in sugar and deliciously moist.


1 cup butter, softened 1 cup organic low-fat French vanilla yogurt
1 cup sugar 2 1/2 cups all-purpose flour
4 eggs 3 tablespoons polenta or coarse yellow corn meal
Zest of 1 orange 1 teaspoon baking soda
Juice of one orange (to yield 1/4 cup) 1 teaspoon baking powder
1 teaspoon vanilla 1/2 teaspoon kosher salt


Preheat oven to 350°F. Grease and flour a 10" skillet (preferably cast iron). In a large bowl, cream together butter and sugar. Add eggs one at a time, mixing in between each egg. Add orange zest, orange juice, vanilla, and yogurt. In a separate bowl, mix together dry ingredients. Combine dry and wet ingredients, being careful not to over mix. Pour batter into skillet. Bake 40-45 minutes or until toothpick inserted in the middle comes out clean. Makes 8 servings.

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