Polenta Marionberry Lemon Cake

This summery dessert can be made into cupcakes or a full 9-inch round cake.

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Servings 12people
Submitted By Bob's Red Mill Bakery
This summery dessert can be made into cupcakes or a full 9-inch round cake.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12people
Submitted By Bob's Red Mill Bakery
This summery dessert can be made into cupcakes or a full 9-inch round cake.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake Batter
  1. Whisk wet ingredients and sugar together in medium metal bowl.
  2. Sift and add dry ingredients.
  3. Fold in lemon zest.
  4. Scoop into oiled cake pan or cupcake pan and drop marionberries on top.
  5. Bake at 350°F; 40-45 minutes for a 9-inch round cake or 15 - 20 minutes for cupcakes.
Glaze
  1. Whisk together lemon juice and powdered sugar for the glaze.
  2. When cake has cooled completely, pour glaze over cake or cupcakes.



    Serves 12 (makes 12 cupcakes or one 9-inch round cake).
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