Lemon Raspberry 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-RASPBERRY CORNMEAL CAKE



Lemon-Raspberry Cornmeal Cake image

A very easy and delicious dessert or snack-cake (breakfast?) to throw together in a snap. Full of flavor and chock-full of comfort!

Provided by Megohm

Categories     Quick Breads

Time 45m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup fresh raspberry
1 1/4 cups buttermilk
1/3 cup melted butter
2 large eggs
1 tablespoon cream

Steps:

  • Preheat oven to 350 degrees F.
  • Grease an 8 or 9" skillet.
  • In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
  • In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
  • Pour wet mixture into dry, and stir just until moistened.
  • Let sit 5 minutes, then pour into skillet.
  • Pour 1 Tbsp cream (any kind) over top, and place in oven.
  • Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
  • Great served with a dollop of vanilla yogurt.

Nutrition Facts : Calories 273.7, Fat 10.2, SaturatedFat 5.8, Cholesterol 76.8, Sodium 394.9, Carbohydrate 40.9, Fiber 1.6, Sugar 21.4, Protein 5.6

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 RASPBERRY CAKES



Lemon Raspberry Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 18 cakes

Number Of Ingredients 8

Nonstick baking spray, for the pans
One 15.25-ounce box lemon cake mix
1/2 cup vegetable oil
3 large eggs
2 cups powdered sugar
Splash of milk
2 tablespoons raspberry preserves
2 lemons

Steps:

  • For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
  • Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
  • Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
  • Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

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 (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

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