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|| || |
- 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**
- 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.
Adapted from Epicurious.com