April 11, 2011

Lemony Cornmeal Cake

Lemon Cornmeal Cake

With the sunshine around lately, I've been getting excited about spring and warmer weather. And recently, my palate has been wanting fresh tastes too. I've been craving lemony-flavored things. Sure, many of you probably don't think of lemons with regards to spring but the color brightens my mood. A big bowl of lemons is like a bowl of sunshine in your home!

I am digging lemons more and more, especially when it's a sweet and sour combo together. When I have lemons kicking around the house, I am always looking for different ways to use them up.

Cornmeal Lemon Cake

I recently stumbled upon this lemon cornmeal cake recipe. I have been more interested in using cornmeal in baking. I've used cornmeal in savory baking, such as cornbread, but never in sweet baking.

This is a great coffee cake when you have guests over and it is simple to make. I was half expecting it to be a heavy cake but it really wasn't. The simple syrup can be made while the cake is cooling and it gives it that wonderful tangy and sweet combo, that I mentioned above. And, since no flour is used in this recipe, it is gluten-free. Enjoy.


Lemony Cornmeal Cake
makes one 9-inch cake

1 cup butter, room temperature
1 cup sugar
3 eggs
juice and zest of one lemon
1-1/4 cups almond flour
3/4 cup cornmeal
1 tsp baking powder

simple syrup:
Juice of 2 lemons
1/4 cup sugar
2 tbsp water

Cream together the butter and sugar until fluffy. Add the eggs, one by one, scraping after each addition.

Add the lemon juice and zest, almond flour, cornmeal and baking powder. Mix until all incorporated.

Pour the batter into a 9-inch springform pan, which has been greased and lined with parchment paper at the bottom. Bake in a preheated 350F oven for 45 minutes or until the cake has developed a golden hue and is firm with touch.

Cool in pan for about 15 minutes. Remove from pan & place on wire rack.

To make the simple syrup, place all the ingredients in a pan and bring to a boil. Reduce and simmer for 10-15 minutes to allow the syrup to thicken slightly.

Slowly pour the simple syrup over the cake for it to absorb. Allow to cool and serve.

Recipe adapted from: Lemon Cornmeal Cake, The Big Book of Baking.


Courtenay said...

Looks yummy and pretty! I love lemony desserts, and I can imagine that the crunch of the cornmeal would be a nice contrast.

Bianca said...

I love lemon flavored desserts- it gives them a fresh flavor; cuts through the sweetness, if you know what I mean!

Maki said...

Good point Courtenay! Totally forgot to mention the crunch, on the edges more so. The simple syrup helps soften it up quite a bit.

Bianca: I do know what you mean girlie.

Your Sister said...

And gluten free too! I could make this for my celiac MIL :) Thanks for the recipe!

Great pics too!

Maki said...

Oh yeah! That's right. I'm sure mom is gonna ask me to print this recipe out ;)

Junglefrog said...

I'm the same when it comes to lemon! I always get lemon cravings during spring time. It must be the yellow or something; I am not sure. Or maybe it is the fresh taste that does it for me. In any case; I love the look of this beautiful cake!

PR_Cal said...

Do you think it work out to use all almond flour? I don't like cornmeal (weird I know)!

Maki said...

So true Simone! The fresh taste rocks.

PR_Cal: I don't see why not. Maybe might need to add more almond flour, I'm guessing, since the cornmeal tends to absorb the liquid more so than the almonds do? Reminds me of the chocolate gluten-free cake I did.

Silmara Freitas said...

Que bolo delicioso.
Adorei sua receita.



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