Martha Stewart'S Cornmeal Loaf Cake Recipe

Name: Martha Stewart'S Cornmeal Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, room temperature, plus more for pan (1 1/2 sticks); 1 cup sugar, plus; 2 tablespoons sugar, plus more for pan; 1 1/4 cups all-purpose flour, plus; 2 tablespoons all-purpose flour, plus more for pan; 1/2 cup yellow cornmeal, plus; 2 tablespoons yellow cornmeal; 1 tablespoon lemon zest, grated; 2 tablespoons lemon juice (1 lemon); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 large eggs; 3/4 cup buttermilk

Servings: persons

3/4 cup unsalted butter, room temperature, plus more for pan (1 1/2 sticks)
1 cup sugar, plus
2 tablespoons sugar, plus more for pan
1 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour, plus more for pan
1/2 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
1 tablespoon lemon zest, grated
2 tablespoons lemon juice (1 lemon)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup buttermilk

1
Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside.
2
In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy.
3
In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt.
4
In another bowl, whisk together eggs, buttermilk, and lemon juice.
5
With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan.
6
Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.

1141

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3/4 cup unsalted butter, room temperature, plus more for pan (1 1/2 sticks), 1 cup sugar, plus, 2 tablespoons sugar, plus more for pan, 1 1/4 cups all-purpose flour, plus, and more.

Yes, Martha Stewart'S Cornmeal Loaf Cake falls under the Soups & Stews 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.

That's it — enjoy your meal!

Martha Stewart'S Cornmeal Loaf Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions