Lemon Cornmeal Cake

13 ingredients
6 steps

Ingredients

  • 1 cup cornmeal
  • 1/2 cup gluten-free flour, mix
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 tablespoons butter (softened)
  • 2 large eggs
  • 2 egg whites (or use 3 eggs total)
  • 1/2 cup nonfat yogurt
  • 1 1/2 tablespoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon extract

Directions

  1. 1
    Preheat oven to 350°F. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
  2. 2
    In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
  3. 3
    In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
  4. 4
    Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
  5. 5
    (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
  6. 6
    Cut the cake into wedges and serve, topped with the berries.

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