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Happy Easter from my house to yours with this delectable lemon cornmeal olive oil cake. This cake is the perfect addition to any Easter meal; lemony and moist, it is quick to prepare and in the oven in no time. If you are in need of a great dessert, no need to look any further, this lemon cornmeal olive oil cake would be my recommendation to impress your family and guests. I topped my cake with some limoncello glaze for some added flavor. Happy Easter!
| Lemon Cornmeal Olive Oil Cake |
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Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- For the cake:
- 1½ cups (180 g) organic all purpose flour
- ⅓ cup (45 g) organic yellow cornmeal
- ¾ cup (155 g) organic sugar
- 3½ teaspoons baking powder, (Kirsten used 3 teaspoon)
- ½ teaspoon salt
- 1 cup (250 ml) buttermilk*
- 2 large organic eggs
- 1 Tablespoon finely grated lemon rind
- ½ teaspoon good vanilla extract
- ¼ teaspoon good almond extract
- ½ teaspoon good lemon extract
- ½ cup (125 ml) organic light olive oil
- For the glaze:
- 1 cup organic confectionery sugar
- 3 Tablespoons (45 ml) limoncello or freshly squeezed lemon juice**
Instructions
- Preheat your oven to 350 F Convection. Grease a 9 inch spring form pan and line the bottom with parchment paper. Set aside.
- In a bigger bowl mix all the dry ingredients, flour through salt. Set aside.
- In a smaller bowl mix all the wet ingredients, buttermilk through olive oil.
- Pour the well mixed wet ingredients into the bigger bowl with dry ingredients. Fold (don’t stir - be gentle) the two mixtures together until just blended. Don’t overmix!
- Pour the cake batter into the prepared caking pan.
- Bake for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Take the cake out of the oven and run a knife around the side to loosen the cake from the pan. Let cool slightly before removing the side of the spring pan. Invert the cake on a platter to remove the parchment paper. Invert again onto a cake platter.
- Mix confectionery sugar and liquid (lemon juice or limoncello) to a smooth glaze. Spread glaze on top of the cake. Decorate to your liking.
- Let cake cool for a few hours before serving.
Notes
*make your own buttermilk: place 1 Tablespoon (15 ml) lemon juice or vinegar in a 1 cup measuring vessel; fill the cup with milk to exactly 1 cup (250 ml) and let sit for 5 minutes.
**use more or less liquid to mix a thicker or thinner glaze
Adapted from Epicurious.com
{ 6 comments… read them below or add one }
Oh my goodness could this feel happier and any more springy?! Completely darling and delicious sounding Kirsten. I too have ‘made’ buttermilk as you suggest only with lemon juice. It’s a handy tip to have! Happy Easter to you and your family.
What a pretty cake and I love the simplicity of the flavors; I make something similar with semolina, so I will be trying this. I actually have buttermilk on hand at all times-it’s one of my favorite “go-to” ingredients that I rely on. Happy Easter, dear friend, XOXO
BTW-I’ll send you biscuits…you send me cake!
Happy Easter to you and your family Kirsten. This cake is beautiful and so festive with the jelly beans. I made a carrot cake this morning and I believe it came out really good. And without any high altitude adjustments. We’ll see in a couple of hours when we cut into it. We still need to plan that lunch. I’m getting antsy to to talk about Germany.
What a lovely cake. Very cute for Easter.
A wonderful cake!
Happy Easter!
Cheers,
Rosa
I have recently discovered cakes with olive oil and LOVE them. This one sounds delicious!