Lemon Cornmeal Cake

Lemon screams spring time to me and brightens up any day! I LOVE baking with lemon because it just perfumes the entire kitchen.

I’ve got a lemon cornmeal cake to share with you guys today and a brand new video below on how to make it!

Oh my gosh. Lemon desserts and spring is just the perfect equation. It literally makes my soul happy when I bake lemon desserts in the springtime. It’s just a sign that warm weather is here :)

Putting cornmeal in cakes is a brilliant idea that I wish were more common.

It gives it such a nice texture but not like cornbread. It’s very subtle but a great balance.

My lemon cornmeal cake with lemon glaze is the ultimate lemon dessert. The cake is SO moist and fluffy. We devoured this cake and I think you will too!

It’s deceivingly light and the lemon scent just makes you feel so clean and bright. It puts a smile to my face whenever I bake with lemon.

And oh my gosh, the sweet and tangy glaze on top is PERFECTION.

Honestly, it was hard to just eat one slice! Be sure to watch me make it below!

Lemon Cornmeal Cake

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Servings:

Need to adjust serving size? Change the number in the box above.

Please note: cookware used and timings may vary when adjusting servings.

Calories: 420 kcal

Ingredients

For the cake

  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup citrus olive oil or any light olive oil

For the glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round cake pan with parchment paper (I traced it and then cut it to fit the bottom of the pan perfectly) then lightly grease the rest of the cake pan with cooking spray. Set aside.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In a medium bowl, whisk together buttermilk, eggs, lemon zest, vanilla extract, almond extract, and olive oil.
  4. Make a well in the center of the dry ingredients then pour the liquid in. Gently fold the dry ingredients into the wet ingredients. Definitely try to FOLD it instead of STIRRING it. It yields a way lighter cake and won't be as dense. Fold until everything is incorporated and no dry ingredients and clumps can be seen.
  5. Pour the batter into the prepared cake pan and bake on the middle rack in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Once you have removed the cake from the oven, run a sharp knife around the edges then carefully (with oven mitts on) place a wire cooling rack on the cake in the pan. Holding the cake pan and 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. While the cake cools, make the glaze in a small bowl. Whisk together all the ingredients and set aside. If you prefer a thinner glaze, add more lemon juice or water.
  8. Once cake has cooled, pour the glaze on the top of the cake and serve!

Recipe Notes

Adapted from Bon Appetit

Nutrition Facts

Lemon Cornmeal Cake

Amount Per Serving (1 slice)

Calories 420 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 3g 15%

Total Carbohydrates 65g 22%

Sugars 37g

Protein 5g 10%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.

There is an affiliate link within this post.

Posted on April 17, 2018

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Lemon Cornmeal Cake Lemon Cornmeal Cake Reviewed by Cake Lover on April 16, 2018 Rating: 5
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