Lemon Cornmeal Cake | How to make Lemon Cornmeal Cake

By Meena Kumar  |  16th Sep 2015  |  
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  • Lemon Cornmeal Cake, How to make Lemon Cornmeal Cake
Lemon Cornmeal Cakeby Meena Kumar
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About Lemon Cornmeal Cake Recipe

Old fashioned cake, pretty on its own. Without any thick blanket of sugar frosting.

Lemon Cornmeal Cake

Ingredients to make Lemon Cornmeal Cake

  • all purpose flour - 1 cup
  • Cornmeal - 1 cup
  • Baking powder - 1 tsp
  • egg - 2
  • butter - 1/2 cup (1 stick)
  • buttermilk - 1/2 cup or orange juice
  • lemon juice - 1/4 cup
  • Syrup/Glaze: lemon juice - 1/3 cup
  • Powdered sugar- 2 tbsp (or more)

How to make Lemon Cornmeal Cake

  1. Whisk the flour, cornmeal, baking powder in a medium sized bowl.
  2. In an another bowl cream the butter by beating it with sugar, add lemon zest and lemon juice. Once it becomes fluffy, add eggs one by one. Beat well, add the buttermilk & finally fold in the flour mixture.
  3. Do not over mix. Bake in a greased loaf pan, in a preheated oven at 180°C for around 30-35 minutes. Until the cake tester/skewer comes out clean. Cool the cake for 5 minutes on a wire rack.
  4. For the glaze: Mix lemon juice and powdered sugar. Pour on top of the hot cake. Let the cake absorb the syrup completely, let it sit overnight at room temperature.

My Tip:

Slice and serve with a dollop of cream if you like. The cake is good at room temperature for up to 4 days.

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