Lemon Cornmeal Cake Recipe

Name: Lemon Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/3 cups Yellow Cornmeal; 3-1/2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 3/4 cups Granulated Sugar; 1 cup Buttermilk; 3 Large Eggs; 2 teaspoons Lemon Zest; 1/2 teaspoons Almond Extract; 1/2 cups Grapeseed Oil (or Another Light Flavoured Oil); FOR THE GLAZE:; 1 cup Confectioners Sugar; 2 Tablespoons Fresh Squeezed Lemon Juice; 1 Tablespoon Lemon Zest

Servings: persons

1-1/2 cup All-purpose Flour
1/3 cups Yellow Cornmeal
3-1/2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
3/4 cups Granulated Sugar
1 cup Buttermilk
3 Large Eggs
2 teaspoons Lemon Zest
1/2 teaspoons Almond Extract
1/2 cups Grapeseed Oil (or Another Light Flavoured Oil)
FOR THE GLAZE:
1 cup Confectioners Sugar
2 Tablespoons Fresh Squeezed Lemon Juice
1 Tablespoon Lemon Zest

1
Preheat oven to 350u00b0F. Line the bottom of a 9-inch round cake pan with parchment paper (I traced the bottom of the pan with a pencil and cut out the paper). Spray the bottom and the sides of the pan with cooking spray. Set aside.
2
In a medium bowl, whisk flour, cornmeal, baking powder, and salt.
3
In another medium bowl, whisk sugar, buttermilk, eggs, lemon zest and almond extract.
4
Slowly mix dry ingredients into wet ingredients with a rubber spatula. Fold grapeseed oil into the batter, making sure it's completely incorporated.
5
Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
6
Once you have removed the cake from the oven, run a sharp knife around the edges of the pan. Holding the cake pan on top of a wire rack, invert the cake onto the wire rack. Place another wire rack on top of the cake then invert again so the cake is now upright. Let cool completely.
7
To make the glaze, whisk the powdered sugar with lemon juice and zest until smooth. Once cake has cooled, pour the glaze on the top of the cake and serve!

1051

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/3 cups Yellow Cornmeal, 3-1/2 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt, and more.

Yes, Lemon Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cornmeal Cake

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