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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!
Why I love this lemon cornmeal cake so much!
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
For the cake
- 1 ½ cups all-purpose flour
- ⅓ cup yellow cornmeal
- ¾ cup granulated sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- Juice of half a lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ 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
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Line the bottom of a 9 inch round 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.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl, whisk together buttermilk, eggs, lemon zest, vanilla extract, almond extract, and olive oil.
- 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.
- 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.
- 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.
- 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.
- Once cake has cooled, pour the glaze on the top of the cake and serve!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Saturday 3rd of July 2021
I tried this recipe twice in one week and it is great!! The cake is moist, crumbly, and light and yet it is not loaded with butter or eggs. I used a little more cornmeal and a little less AP flour and less oil and sugar the second time for my cup cakes and it turned out perfect and delicious for us. I love it with lemon glaze or chocolate icing as well. This is the best cornmeal lemon cake that I have found so far. Just like the lemon cake that I tasted in Italy before and had always wished to be able to make it one day. Thank you for sharing.
Friday 1st of January 2021
This made way too much batter for my 9 inch cake pan- which I think is a standard size. I would suggest a very deep one or a larger one.
Sunday 12th of April 2020
The lemon juice misses from the description of the recipe.
Sunday 5th of April 2020
So good and easy! just made it tonight. Julie, I think your video you added lemon juice in the batter but in your recipe, it didn't mention to add in batter but in the glaze. I followed your recipe instead of the video.
Wednesday 1st of April 2020
... lemon juice for the cake, that is.