Lemon Cornmeal Cake | How to make Lemon Cornmeal Cake

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ByMeena Kumar
Created on 16th Sep 2015
  • Lemon Cornmeal Cake, How to make Lemon Cornmeal Cake
Lemon Cornmeal Cakeby Meena Kumar
  • Lemon Cornmeal Cake | How to make Lemon Cornmeal Cake (28 likes)

  • 0 reviews
    Rate It!
  • By Meena Kumar
    Created on 16th Sep 2015

About Lemon Cornmeal Cake

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

Lemon Cornmeal Cake, a deliciously amazing recipe to treat your family members. This recipe of Lemon Cornmeal Cake by Meena Kumar will definitely help you in its preparation. Surprisingly the preparations for Lemon Cornmeal Cake can be done within few minute. Isn't it interesting. Also, the time taken for cooking Lemon Cornmeal Cake is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Lemon Cornmeal Cake can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Lemon Cornmeal Cake is just too tempting. Cooking Lemon Cornmeal Cakeat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Lemon Cornmeal Cake is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofLemon Cornmeal Cake from Better Butter.

  • Prep Time0mins
  • Cook Time45mins
  • Serves6People
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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