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-CORNMEAL CAKE
Cornmeal adds a nice texture to this enticing bundt cake, made with lemon zest and juice as well as buttermilk and finished with a simple, sweet glaze of sugar and lemon juice whisked together.
Categories Lemon-Cornmeal Cake cake cornmeal lemon lemon cornmeal lemon cake cornmeal cake
Time 1h30m
Yield 20
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.
- In a large 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 blended. With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.
- Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.
- Meanwhile, make the sugar glaze: Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.
Nutrition Facts : Calories 282 calories
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 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 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 CORNMEAL CAKE WITH RASPBERRY FILLING
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Raspberry Lemon Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 20
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 RASPBERRY CORNMEAL CAKE
This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.
Provided by Yossy Arefi
Categories brunch, cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 14
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.
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
More about "lemon cornmeal cake recipes"
BLUEBERRY-LEMON CORNMEAL CAKE - RECIPE - FINECOOKING
From finecooking.com
LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED …
From bonappetit.com
MEYER LEMON CORNMEAL UPSIDE-DOWN CAKE - BAKE …
From bakefromscratch.com
MEYER LEMON CORNMEAL CAKE - SOUTHERN CAST IRON
From southerncastiron.com
LEMON CORNMEAL CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MEYER LEMON CORNMEAL CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
LEMON CORNMEAL CAKE - LEMON CAKE WITH CORNMEAL RECIPE
From tablefortwoblog.com
4.3/5 (3)Total Time 45 minsCategory CakeCalories 420 per serving
- Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round cake pan with parchment paper (I traced it and then cut it to fit the bottom of the pan perfectly) then lightly grease the rest of the cake pan with cooking spray. Set aside.
- In a medium bowl, whisk together buttermilk, eggs, lemon zest, vanilla extract, almond extract, and olive oil.
- Make a well in the center of the dry ingredients then pour the liquid in. Gently fold the dry ingredients into the wet ingredients. Definitely try to FOLD it instead of STIRRING it. It yields a way lighter cake and won't be as dense. Fold until everything is incorporated and no dry ingredients and clumps can be seen.
LEMON CORNMEAL BISCUITS | KING ARTHUR BAKING
From kingarthurbaking.com
GINGER LEMON CORNMEAL CAKE RECIPE WITH HONEY LAVENDER GLAZE
From banyanbotanicals.com
LEMON CORNMEAL CAKE WITH BLUEBERRY SAUCE - AMANDA'S COOKIN'
From amandascookin.com
LEMON-CORNMEAL POUND CAKE RECIPE - WOMAN'S DAY
From womansday.com
ROSEMARY & LEMON CORNMEAL CAKE | OUR STATE
From ourstate.com
MOIST LEMON BERRY CORNMEAL CAKE - COOKING MANIAC
From cookingmaniac.com
LEMON CORNMEAL CAKE THAT'S BRUNCH APPROVED! - CARMELA POP
From carmelapop.com
LEMON CORNMEAL CAKE WITH BLACKBERRIES AND LEMON GLAZE
From dinnerthendessert.com
LEMON-CORNMEAL CAKE RECIPE | PBS FOOD
From pbs.org
LEMON CORNMEAL CAKE RECIPE | LEMONS + ANCHOVIES
From lemonsandanchovies.com
LEMON-CORNMEAL POUND CAKE WITH BERRIES & CREAM RECIPE
From myrecipes.com
LEMON CORNMEAL CAKE - ROAD TO THE PLATE
From roadtotheplate.com
THE BEST HOMEMADE LEMON CORNMEAL COOKIE RECIPE | FOODAL
From foodal.com
CORNMEAL-YOGURT-LEMON CAKE RECIPE | EATINGWELL
From eatingwell.com
LEMON CORNMEAL CAKE WITH BLACKBERRIES RECIPE | RECIPES.NET
From recipes.net
LEMON CORNMEAL CAKE – GARDEN & GUN
From gardenandgun.com
LEMON CORNMEAL CAKE WITH BLUEBERRIES | FOODTALK
From foodtalkdaily.com
LEMON CORNMEAL BREAKFAST CAKE - JOY THE BAKER
From joythebaker.com
REDBUD & LEMON CORNMEAL LOAF CAKE - FUL-FILLED
From ful-filled.com
LEMON RASPBERRY CORNMEAL CAKE - MASTERCOOK
From mastercook.com
ROSEMARY & LEMON CORNMEAL CAKE - THEHEIRLOOMBAKER.COM
From theheirloombaker.com
RECIPE FOR HOE CAKES WITH CORNMEAL - THERESCIPES.INFO
From therecipes.info
LEMON CORNMEAL CAKE - VEGA (US)
From myvega.com
MEYER LEMON CORNMEAL UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
MEYER LEMON CORNMEAL CAKE – PâTE à CHEW
From pateachew.com
PEACHES AND CREAM CAKE RECIPE - PUREWOW
From purewow.com
LEMON POLENTA CAKE - FAMILYSTYLE FOOD
From familystylefood.com
8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
From allrecipes.com
LEMON CORNMEAL CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
GLUTEN-FREE LEMON CORNMEAL CAKE - DISH BY DISH
From dishbydish.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love