Best 5 Lemon Cornmeal Cake Recipes
Indulge in the delightful flavors of lemon and cornmeal in a single treat with our collection of Lemon Cornmeal Cake recipes. These delectable cakes offer a unique blend of sweet and tangy notes with a hint of cornmeal texture. From the classic Lemon Cornmeal Cake to the innovative Lemon Blueberry Cornmeal Cake and the mouthwatering Lemon Cornmeal Pound Cake, our recipes cater to every taste and occasion. Whether you're a seasoned baker or a beginner seeking a delightful dessert, our easy-to-follow instructions will guide you through the process of creating these culinary wonders. Prepare to tantalize your taste buds and impress your loved ones with these exceptional Lemon Cornmeal Cake creations.
Here are our top 5 tried and tested recipes!
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE
Provided by Abigail Johnson Dodge
Categories Cake Dessert Kid-Friendly Blueberry Lemon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- For glaze:
- Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
LEMON CORNMEAL CAKE
Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. 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. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
- Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)
Nutrition Facts : Calories 536 g, Cholesterol 80 g, Fat 37 g, Fiber 6 g, Protein 9 g, SaturatedFat 5 g, Sodium 108 g
LEMON BLUEBERRY CORNMEAL CAKE
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.
Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON (OR LIME) CORNMEAL CAKE
The best lemon cake I've ever had! From Woman's Day. You can use lime zest and juice in place of lemon for a nice change of pace. Everyone will want this recipe!
Provided by pamela t.
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F
- Spray cooking spray into a 12 cup Bundt pan.
- Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
- In medium bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy.
- Beat in the eggs one at a time, until well-blended.
- With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
- Scrape into the prepared Bundt pan; level the top with a spatula.
- Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
- Cool cake in pan on wire rack for 5 minutes.
- Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
- Invert cake from pan to plate.
- Brush glaze all over hot cake (sugar crystals will be evident).
- Let cake rest several hours before serving.
- Store cake at room temperature up to 4 days.
- Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
- Enjoy!
Nutrition Facts : Calories 555, Fat 21.1, SaturatedFat 12.5, Cholesterol 134.4, Sodium 311, Carbohydrate 86.4, Fiber 1.4, Sugar 56.8, Protein 7.3
LEMON CORNMEAL CAKE WITH LEMON GLAZE
This cake is light, moist, flavorful, and not overly sweet. A little bit of work for a huge big pay off! I have served it with fresh strawberries and whipped cream and also with lemon curd and fresh raspberries, many toppings would be great. Can double the amount of glaze to cover the entire cake and allow some to dribble off the sides if you like glaze like we do. I have also added 1/3 cup small frozen blueberries to the dry mix and served it like a coffee cake instead of a dessert, minus the glaze. I think it is especially good with Meyer Lemons if you can find them. Adapted from Epicurious website. Hope you enjoy!
Provided by Scoutie
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For cake
- Position rack in center of oven and preheat to 350°F
- Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
- Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
- Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
- Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
- Scrape batter into pan; spread evenly.
- For glaze.
- Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
- Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake.
- Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
- Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
- Stir glaze until blended.
- While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
- Cool completely and serve.
Nutrition Facts : Calories 347.1, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.6, Sodium 358, Carbohydrate 52.1, Fiber 1.1, Sugar 29.1, Protein 5.6
Tips:
- For a light and fluffy cake, make sure to cream the butter and sugar together until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition.
- Be sure to sift the dry ingredients together before adding them to the wet ingredients.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake at the proper temperature and for the correct amount of time.
- Allow the cake to cool completely before frosting or serving.
Conclusion:
The provided lemon cornmeal cake recipe is an easy-to-follow guide for creating a delicious and moist cake with a unique combination of tangy lemon and nutty cornmeal flavors. Whether you are an experienced baker or just starting, this recipe provides clear instructions and step-by-step guidance to help you achieve a perfect cake. Remember to follow the tips mentioned above to ensure your cake turns out light, fluffy, and full of flavor. With its delightful taste and texture, this lemon cornmeal cake is a perfect treat for any occasion. So gather your ingredients, preheat your oven, and let's get baking!
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