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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
Equipment
Ingredients
For the cake
- 1 ½ cups (188 g) all-purpose flour
- ⅓ cup (53 g) yellow cornmeal
- ¾ cup (150 g) granulated sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (237 ml) buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- Juice of half a lemon
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (118 ml) citrus olive oil or any light olive oil
For the glaze
- 1 cup (120 g) powdered sugar
- 2-3 tablespoons (2 tablespoons) fresh squeezed lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 °F (177 °C). 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!
Video
Notes
Nutrition
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This cake is so delicious!
Is there a way to print this out so I can take it to the kitchen & make this cake?
Also, I am waiting for the next season GOT-binge watched them all last year-it has been agony waiting now like “normal” folks for the next season to begin!
Yes, there is! Under the photo in the recipe card, there is a big purple PRINT button! Click on that and it should take you to a printer friendly page.
Seriously I’ve been waiting since last season ended…ugh I wanted to cry when they said it wasn’t coming back until July 16th instead of April…and now I hear season 8 will be the last :'( …..ok now I’m off to make this scrumptious cake!
I came across this recipe on Pinterest when I had a craving for baking something delicious. I got too excited about it and didn’t check to make sure I had all the ingredients. Ended up making this exactly to the recipe except used lime instead of lemon (oops. I had no lemons) and coconut extract instead of almond (I had no almond). End result was amazing! I can’t wait to try it again with lemon.
Looks Extremely delicious…. want to have a slice of it right now.
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
This is so pretty! I wish I could have a slice right now!
What an amazing spring treat! Love the lemon!
I feel like Tyrion is a lemon dessert sort of fella.
He’s the only Lannister that doesn’t use the tears of his enemies as sprinkles.
Haha!
Here in South Africa, the only “cornmeal” we can buy is cornflour which is white not yellow. Would this be suitable ?
Typically the corn flour is ground much finer than cornmeal so while I want to say yes, you can use it in place of cornmeal, please do keep in mind that texturally, the cake might turn out a bit different.
Bring on all things lemon! This cake is going on my Mother’s Day list