Description
A delightful dessert that combines the bright flavor of lemon with the hearty texture of cornmeal, perfect for any occasion.
Ingredients
- Cornmeal – 1 cup (150 g)
- All-purpose flour – 1 cup (125 g)
- Baking powder – 2 teaspoons
- Sugar – 1 cup (200 g)
- Eggs – 3 large
- Buttermilk – 1 cup (240 ml)
- Lemon zest – 2 tablespoons (from about 2 lemons)
- Lemon juice – 1/4 cup (60 ml)
- Unsalted butter – 1/2 cup (113 g), softened
- Buttercream frosting – 2 cups (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and sugar until well combined. Set aside.
- In a large mixing bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Then, add the buttermilk, lemon zest, and lemon juice, and mix until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Once cool, place one layer on a serving plate, spread a layer of buttercream frosting on top, add the second layer, and repeat. Top with the third layer and frost the top and sides of the cake.
- Sprinkle additional lemon zest on top for decoration.
- Slice the cake and serve at room temperature.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- For a dairy-free option, substitute buttermilk with almond or coconut milk.
- Consider adding poppy seeds or fresh berries for variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: lemon cake, cornmeal cake, dessert, baking, zesty cake