Lemony 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.

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.

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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.