Lemon Cornmeal Cake
- Cook time:
- Prep time:
- Total time:
- Yield: 10 - 12 Servings
Ingredients
- 1 - stick unsalted butter, melted and cooled
- 1 1/2 - cups all purpose flour
- 1/3 - cup yellow cornmeal
- 3/4 - cup sugar
- 3 1/2 - teaspoons baking powder
- 1/2 - teaspoon salt
- 1 - cup buttermilk
- 2 - large eggs
- 1 - tablespoon lemon zest
Instructions
- Preheat the oven to Convection Bake 325 degrees or Regular Bake 350
- (Regular Bake will give a drier crumb)
- Butter a 9" round cake pan and line the bottom with a circle of parchment paper
- Melt butter and set aside to cool
- Combine flour, cornmeal, sugar, baking powder and salt in a large bowl and whisk to blend
- Whisk buttermilk, eggs, lemon zest and vanilla in a small bowl
- Pour buttermilk mixture and melted butter into flour mixture and fold until just blended but do not stir
- Scrape batter into the prepared pan and bake 25 - 30 minutes until set and the tester is clean