Lemon Cornmeal Cake Recipes

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LEMON CORNMEAL CAKE



Lemon Cornmeal Cake image

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

1/2 cup milk
Finely grated zest and juice of 1 lemon
1 1/2 cups raw almonds, finely chopped
1 cup natural cane sugar
1 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil, plus more for pan
3 large eggs, room temperature
1 teaspoon pure almond extract
Confectioners' sugar, for dusting

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



Lemon-Cornmeal Cake image

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

Baking spray (cooking spray with flour)
2 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. each baking soda and salt
2 stick unsalted butter
1 3/4 c. sugar
1 tbsp. grated lemon zest
1/4 c. lemon juice
4 large eggs
1 c. buttermilk or plain yogurt
1 c. sugar
c. lemon juice

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



Lemon (Or Lime) Cornmeal Cake image

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

2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, softened
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 large eggs
1 cup buttermilk
1 cup sugar
1/3 cup lemon juice

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



Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce image

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

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice
Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
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 BLUEBERRY CORNMEAL CAKE



Lemon Blueberry Cornmeal Cake image

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

2 large egg whites, room temperature
1 large egg, room temperture
1/2 cup lemon yogurt
1/3 cup honey
1/4 cup canola oil
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
3 tablespoons slivered almonds
1/4 cup reduced-sugar orange marmalade, warmed

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



Lemon Cornmeal Cake with Raspberry Filling image

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

Filling
2 cups frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 tablespoon cornstarch
Cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 large eggs
1 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
6 teaspoons grated lemon peel
2 teaspoons lemon extract
Frosting
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon lemon extract
3 teaspoons grated lemon peel
3/4 cup sliced almonds, toasted

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



Lemon Raspberry Cornmeal Cake image

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

1/2 cup/113 grams unsalted butter, melted, plus more for greasing the pan
2 lemons
3/4 cup/150 grams granulated sugar, plus 2 teaspoons
2 large eggs
3/4 cup/185 grams sour cream
3/4 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups/160 grams all-purpose flour
1/2 cup/70 grams fine cornmeal
1 (6-ounce/170-gram) container fresh raspberries
1 to 2 tablespoons lemon juice (from half of one of the zested lemons from the cake)
3/4 cup/75 grams sifted confectioners' sugar
Pinch of salt

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



Lemon Cornmeal Cake With Lemon Glaze image

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

1 1/2 cups all-purpose flour
1/3 cup fine yellow cornmeal
1/2 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 cup unsalted butter, melted, cooled
1 cup packed powdered sugar, sifted
3 -4 tablespoons fresh lemon juice

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

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From theheirloombaker.com


RECIPE FOR HOE CAKES WITH CORNMEAL - THERESCIPES.INFO
Hoecakes Recipe - BettyCrocker.com hot www.bettycrocker.com. Steps 1 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined. 2 In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat.
From therecipes.info


LEMON CORNMEAL CAKE - VEGA (US)
2016-12-06 Preparation. Preheat oven to 350°F. Grease a nine-inch circular baking pan and set aside. In small bowl combine non-dairy milk and lemon juice. In a large bowl combine all dry ingredients and whisk to combine.
From myvega.com


MEYER LEMON CORNMEAL UPSIDE-DOWN CAKE RECIPE | MYRECIPES
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Combine milk and vanilla. Step 5. Add a third of flour mixture to butter mixture and blend on low speed; scrape inside of bowl. Blend in half of milk mixture. Repeat to incorporate remaining ingredients, ending with flour mixture. Pour batter into pan; spread evenly.
From myrecipes.com


MEYER LEMON CORNMEAL CAKE – PâTE à CHEW
2012-03-19 Meyer Lemon Cornmeal Cake. Recipe by Pâte à Chew; inspired by Lemon and Anchovies. If you use regular lemons in this recipe, up the sugar in the cake to 2 cups, from 1 3/4 cups, as the regular lemons will make the cake more tart. You can omit the ground almonds and add an extra 1/2 cup all-purpose flour to the recipe instead. Makes 12-16 servings. Total time: …
From pateachew.com


PEACHES AND CREAM CAKE RECIPE - PUREWOW
4. Add the flour, cornmeal, baking powder and salt; mix to combine. Add the yogurt and mix until just combined. Spread the cake batter into the prepared pan in an even layer (it will be thick). 5. Bake until a cake tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 15 minutes, then unmold and cool ...
From purewow.com


LEMON POLENTA CAKE - FAMILYSTYLE FOOD
2019-08-26 Whisk the cornmeal, flour, baking powder and salt in a bowl and set aside. Beat the eggs, egg whites and sugar in a heavy-duty stand mixer on medium-high speed 4-5 minutes, until pale and creamy. On low speed, mix in the oil. butter, yogurt, lemon zest and juice. Stir in the dry ingredients until just blended.
From familystylefood.com


8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND …
2021-08-02 Quince Polenta Cake. This gluten-free cornmeal and almond flour cake is made lovely and moist with the addition of plain yogurt. It's delicately flavored with orange juice and orange zest, and packed with slices of fresh quinces. Allow the cake to cool before topping with sliced almonds for a crunchy finish.
From allrecipes.com


LEMON CORNMEAL CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
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 ...
From therecipes.info


GLUTEN-FREE LEMON CORNMEAL CAKE - DISH BY DISH
2015-12-17 Instructions. Preheat oven to 375 deg. Fahrenheit (190 deg. Celsius) Grease and line an 8-inch round cake pan with baking paper. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, beat eggs, then add melted butter, milk, lemon zest and lemon juice, then stir until combined.
From dishbydish.net


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