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Lemon Cornmeal Cake Recipe

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This recipe for Lemon Cornmeal Cake is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
½ cup milk
Grated zest and juice of 1 lemon
1 ½ cups raw almonds, chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal*
1 ½ tsps baking powder
½ tsp baking soda
½ tsp coarse salt
¾ cup extra-virgin olive oil, plus more for pan**
3 large eggs
1 tsp pure almond extract
Confectioners' sugar, for dusting
Directions:
Directions:
Preheat oven to 325ºF.

Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.

Brush a 9 inch springform pan with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners' sugar before serving.

*If you use gluten free cornmeal, this is an excellent gluten free dessert to serve.

**I use lemon balsamic olive oil which gives this cake an even better flavor.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Julie never likes cake, and she loves this recipe.

 

 

 

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