Lemon Or Lime Cornmeal Cake Recipes

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.)

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 LEMON GLAZE

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.

LEMON CORNMEAL CAKE

Steps:

• Preheat oven to 350ºF. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
• In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
• In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
• Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
• (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
• Cut the cake into wedges and serve, topped with the berries.