Description
A light and fluffy buttermilk lemon cornmeal cake with a zesty lemon glaze.
Ingredients
- 1-½ cup All-purpose Flour
- ⅓ cups Yellow Cornmeal
- 3-½ teaspoons Baking Powder
- ½ teaspoons Kosher Salt
- ¾ cups Granulated Sugar
- 1 cup Buttermilk
- 3 Large Eggs
- 2 teaspoons Lemon Zest
- ½ teaspoons Almond Extract
- ½ cups Grapeseed Oil (or Another Light Flavoured Oil)
- FOR THE GLAZE:
- 1 cup Confectioners Sugar
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Tablespoon Lemon Zest
Preparation
Preheat oven to 350ºF. Line the bottom of a 9-inch round cake pan with parchment paper (I traced the bottom of the pan with a pencil and cut out the paper). Spray the bottom and the sides of the pan with cooking spray. Set aside.
In a medium bowl, whisk flour, cornmeal, baking powder, and salt.
In another medium bowl, whisk sugar, buttermilk, eggs, lemon zest and almond extract.
Slowly mix dry ingredients into wet ingredients with a rubber spatula. Fold grapeseed oil into the batter, making sure it’s completely incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Once you have removed the cake from the oven, run a sharp knife around the edges of the pan. Holding the cake pan on top of a wire rack, invert the cake onto the wire rack. Place another wire rack on top of the cake then invert again so the cake is now upright. Let cool completely.
To make the glaze, whisk the powdered sugar with lemon juice and zest until smooth. Once cake has cooled, pour the glaze on the top of the cake and serve!
