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
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

97

0





About Lemon Cornmeal Cake

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

The delicious and mouthwatering Lemon Cornmeal Cake is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Lemon Cornmeal Cake is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Lemon Cornmeal Cake. Meena Kumar shared Lemon Cornmeal Cake recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Lemon Cornmeal Cake. Try this delicious Lemon Cornmeal Cake recipe at home and surprise your family and friends. You can connect with the Meena Kumar of Lemon Cornmeal Cake by commenting on the page. In case you have any questions around the ingredients or cooking process. The Lemon Cornmeal Cake can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Lemon Cornmeal Cake with other users

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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