Description
This is a gluten-free lemon cornmeal cake that shines with the lightness of citrus lemon, is textured with grainy cornmeal and has a wonderful, moist crumb. It’s easy to make, comes together quickly and holds up well.
Ingredients
Units
Scale
- 2 cups of yellow cornmeal
- 1 cup of gluten-free all purpose flour
- 3/4 cup of sugar
- 2 teaspoons of baking powder
- Pinch of salt
- 1/2 cup of melted butter
- 2 eggs
- 1 1/2 cups of milk
- Zest and juice of two lemons (about 4 tablespoons of lemon juice)
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
- Pour wet ingredients into dry ingredients, mine well until a homogeneous batter is achieved. (If batter is too dry, add 1 or 2 tablespoons more of milk.
- Pour batter into prepared cake pan and bake for 20 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow lemon cornmeal cake to cool completely before removing from pan and slicing.
- Prep Time: 10 mins
- Cook Time: 35 mins