This post may contain affiliate links. Please read our disclosure policy.

This light and zesty lemon cornmeal cake will brighten your day! The cornmeal gives this cake a subtle but distinct texture and flavor while the sweet and tangy glaze on top balances out all the flavors.

A round lemon cake with a glazed icing and lemon slice garnish, partially sliced on a plate, sits on a checkered cloth with lemons and dishes nearby.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Bright and Fresh: Lemon Cornmeal Cake

Lemon desserts and the being in the kitchen is just the perfect equation. It literally makes my soul happy when I bake lemon desserts. The scent is so fresh, bright, and zesty. Just even juicing and zesting the lemons perfumes the kitchen in the most glorious of ways.

I’ve never put cornmeal in a cake before and this lemon cornmeal cake quite literally takes the cake. It should be a more common ingredient in cakes. It gives it such a nice texture, but not too much like cornbread. It’s very subtle and a great balance. You can even taste a bit of the sweet milky taste that cornmeal gives off. The sweet and tangy lemon glaze on top just seals the deal for the ultimate lemon cake!

A slice of lemon cake on a plate is topped with thick lemon icing, with a lemon wedge and a fork beside it.

How to Make Lemon Cornmeal Cake

  • Set the oven to preheat to 350 degrees Fahrenheit.
  • Whisk together the dry ingredients in a large bowl then the wet ingredients in another bowl.
  • Make a well in the center of the dry ingredients then pour the wet ingredients into the well
  • Gently fold the mixture together, taking care to not overstir or overmix.
  • Pour the batter into a cake pan and bake.
  • While the cake is baking, make the lemon glaze!

Difference between Cornmeal and Polenta

The key difference between cornmeal and polenta is the grind. Cornmeal is used in a wide variety of recipes and can come in course to fine grind. Polenta is typically a coarse grind and it is made from coarsely ground cornmeal. I know that is probably even more confusing since they use the same ingredient. Cornmeal is generally an ingredient and polenta is usually a dish like grits, just the Italian version. You do not want to use cornflour in this recipe.

Variations and Customizations

  • Using a mix of regular lemons and Meyer lemons in this recipe would be a great mix of lemon variety!
  • If you prefer to skip the lemon glaze on top, make a strawberry filling, lemon curd, or homemade whipped cream instead. Topping it with a light dusting of powdered sugar also works!
A slice of lemon cake with icing and a lemon slice on top, served on a plate with two forks, next to a bottle of milk and a halved lemon.

What to Serve with Lemon Cornmeal Cake

If you’re making this for a brunch or any sort of party (hint: tea party), this lemon cornmeal cake pairs so well with a cup of London fog and it’s a great dessert to serve after a bacon, spinach, and mushroom quiche!

Storage Instructions

Slice and store leftovers in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before eating. If the glaze is too tough or hard, you can pop the slice of cake into the microwave for 5 seconds.

4.60 from 5 votes

Lemon Cornmeal Cake

This lemon cornmeal cake is the ultimate way to ring in Spring! It's so light and cornmeal gives this cake a subtle but distinct texture! If you love all things lemon, this cake has your name on it!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Ingredients 

For the cake

  • 1 ½ cups (188 g) all-purpose flour
  • 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 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.
    1 1/2 cups (188 g) all-purpose flour, 1/3 cup (53 g) yellow cornmeal, 3/4 cup (150 g) granulated sugar, 3 1/2 teaspoons baking powder, 1/2 teaspoon salt
    A glass bowl containing flour, granulated sugar, and cornmeal sits on a countertop surrounded by lemons, a sliced lemon, and a metal whisk with a wooden handle.
  • In a medium bowl, whisk together buttermilk, eggs, lemon zest, lemon juice, vanilla extract, almond extract, and olive oil.
    1 cup (237 ml) buttermilk, 2 large eggs, 1 tablespoon lemon zest, Juice of half a lemon, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1/2 cup (118 ml) citrus olive oil or any light olive oil
    A clear glass bowl containing eggs, milk, vanilla extract, and oil, with a metal whisk and lemon slices nearby on a gray surface.
  • 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.
    A clear bowl with dry ingredients and a well in the center, as wet ingredients are being poured in; lemon halves are visible nearby.
  • 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.
    1 cup (120 g) powdered sugar, 2-3 tablespoons fresh squeezed lemon juice, 1 tablespoon lemon zest
  • Once cake has cooled, pour the glaze on the top of the cake and serve!
    A hand pours lemon glaze from a small pitcher onto a round, lemon cake placed on a plate.

Video

Notes

Adapted from Bon Appetit
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Nutrition

Serving: 1slice (111 grams), Calories: 398kcal, Carbohydrates: 59g, Protein: 5g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.004g, Cholesterol: 44mg, Sodium: 380mg, Potassium: 110mg, Fiber: 1g, Sugar: 35g

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.

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.

Photographs by Meg McKeehan Photography

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




42 Comments

  1. Nancy says:

    This cake is so delicious!

  2. Dolores says:

    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!

    1. Julie says:

      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.

    2. Marni says:

      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!

  3. Shelley says:

    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.

  4. John Gibson says:

    Looks Extremely delicious…. want to have a slice of it right now.

  5. Amelie Moore says:

    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

  6. Rachel @ Baked by Rachel says:

    This is so pretty! I wish I could have a slice right now!

  7. Kevin @ Closet Cooking says:

    What an amazing spring treat! Love the lemon!

  8. Cat @ Reader/Eater says:

    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.

    1. Julie says:

      Haha!

  9. del davies says:

    Here in South Africa, the only “cornmeal” we can buy is cornflour which is white not yellow. Would this be suitable ?

    1. Julie says:

      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.

  10. Gaby Dalkin says:

    Bring on all things lemon! This cake is going on my Mother’s Day list