Best 6 Lemon Or Lime Cornmeal Cake Recipes

LEMON (OR LIME) CORNMEAL CAKE

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!

LEMON CORNMEAL CAKE WITH RASPBERRY FILLING

Steps:

• For filling:
• Puree berries in processor. Strain into heavy medium saucepan. Add sugar and cornstarch. Stir over medium heat until mixture boils and thickens, about 3 minutes. Cool. Cover; chill until cold, about 2 hours.
• For cake:
• Preheat oven to 350°F. Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour; shake out excess. Using electric mixer, beat butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder and salt into medium bowl. Stir in cornmeal. Add to butter mixture and beat just until blended. Mix in lemon peel and extract.
• Transfer batter to prepared pan. Bake until cake is golden and toothpick inserted into center comes out with a few moist crumbs attached, about 35 minutes. Transfer cake to rack, cool. Using knife, cut around pan sides to loosen cake. Turn cake out. Peel off parchment.
• For frosting:
• Beat cream, sugar and extract in large bowl until soft peaks form. Beat in 1 1/2 teaspoons lemon peel. Set aside 2/3 cup frosting for decoration.
• Using serrated knife, cut cake horizontally into 3 layers. Using bottom of 9-inch-diameter tart pan as aid, transfer 1 layer to platter. Spread half of filling over. Spread 1 cup frosting over filling. Top with second cake layer. Spread remaining filling over. Spread 1 cup frosting over filling. Top with third cake layer. Spread sides and top of cake with remaining frosting. Press nuts onto sides of cake. Spoon reserved 2/3 cup frosting into pastry bag fitted with medium star tip. Pipe around top edge of cake. Sprinkle top of cake with 1 1/2 teaspoons lemon peel. (Can be made 4 hours ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE

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 RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

THE MOST ADAPTABLE ONE-BOWL CORNMEAL POUNDCAKE

Steps:

• Heat oven to 350 degrees, and grease and flour a 9-inch loaf pan. (Or grease and line it with parchment.)
• In a big bowl, add the sugar, and grate the zest from the orange, lemon or lime into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. (This technique is supposed to infuse the citrus into the sugar.)
• Add the fat, eggs, and yogurt to the bowl, along with the extract and nutmeg, if you like.
• Whisk in the salt, baking soda, baking powder and cornmeal. Once smooth, whisk in flour.
• Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

LEMON CORNMEAL CAKE

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.)