Lemon Cornmeal Cake

If you’ve looked at other recipes on my blog, you will know that I have an affinity for lemon. This simple cake brings together the flavor and crunch of cornmeal with a touch of the freshness of lemon. It comes via Chef Anthony at Pirate’s Point Resort in Little Cayman from The Cake Book by Tish Boyle.  It is perfect when you want something a touch sweet but not too sweet. If you choose to use stone ground cornmeal, it will be crunchier.

Lemon Cornmeal Cake

1 1/3 cups (5.7 oz/161g) all-purpose flour

1 cup (5.3 oz/150 g) cornmeal

1 cup (7 oz/200g) sugar

2 teaspoons baking powder

¼ teaspoon salt

3 large eggs

1 ½ cups (12.75 oz/363 g) sour cream

¾ cup (1 ½ sticks/6 0z/170 g) unsalted butter, melted

1 tablespoon (0.2 oz/6 g) finely grated lemon zest

1 tablespoon (15 ml) freshly squeezed lemon juice

1 ½ teaspoons vanilla extract

Icing or Confectioners sugar for dusting (optional)

Position the rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9 x 3 inch springform pan and dust the pan with flour.

In a large bowl gently whisk together the flour, cornmeal, sugar, baking powder and salt; set aside.

In a medium bowl whisk together the eggs until blended. Add the sour cream and whisk together until combined. Add the butter and whisk until blended. Add the lemon zest, lemon juice and vanilla, whisking until combined.  Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 40-45 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack. Unmold the cake and dust the top with icing sugar prior to serving.

The cake can be stored at room temperature, covered with foil, for up to five days.

To dress the cake up for a fancier desert, it can be served with a fruit compote and whipping cream.