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–+ servings
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.
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4.67 from 6 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 Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8
Author: Julie Chiou

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 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 all-purpose flour, 1/3 cup yellow cornmeal, 3/4 cup 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 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 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 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

Nutrition

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

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