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 | | Print |
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 }
I have recently discovered cakes with olive oil and LOVE them. This one sounds delicious!
A wonderful cake!
Happy Easter!
Cheers,
Rosa
What a lovely cake. Very cute for Easter.
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 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!
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.
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