3/4 cuo (1 1/2 sticks) unsalted butter, softened, plus more for pan
1/3 cup flour, plus more for pan
3/4 cup sugar
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
3 large eggs
1 tablespoon coarsely chopped fresh thyme leaves
1 cup fine yellow cornmeal (preferably stone ground)
1 teaspoon baking powder
3/4 teaspoon coarse salt
1/4 cup pine nuts, toasted, half coarsely chopped, half whole
Instructions
Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes
Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.
Originally Submitted
5/26/2012
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