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Categories:
all-purpose yellow cornmeal baking powder kosher salt sugar buttermilk eggs lemon zest almond extract grapeseed oil confectioners sugar fresh squeezed lemon juice lemon zest
Viewed: 46 - Published at: 4 years agoIngredients
- 1-1/2 cup All-purpose Flour
- 1/3 cups Yellow Cornmeal
- 3-1/2 teaspoons Baking Powder
- 1/2 teaspoons Kosher Salt
- 3/4 cups Granulated Sugar
- 1 cup Buttermilk
- 3 Large Eggs
- 2 teaspoons Lemon Zest
- 1/2 teaspoons Almond Extract
- 1/2 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
Method
- Preheat oven to 350°F. 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!
