Lemon Cornmeal Olive Oil Cake
Prep time: 15 mins
Cook time: 52 mins
Total time: 1 hour 7 mins
  • 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**
  1. Preheat your oven to 350 F Convection. Grease a 9 inch spring form pan and line the bottom with parchment paper. Set aside.
  2. In a bigger bowl mix all the dry ingredients, flour through salt. Set aside.
  3. In a smaller bowl mix all the wet ingredients, buttermilk through olive oil.
  4. 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!
  5. Pour the cake batter into the prepared caking pan.
  6. Bake for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  7. 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.
  8. Mix confectionery sugar and liquid (lemon juice or limoncello) to a smooth glaze. Spread glaze on top of the cake. Decorate to your liking.
  9. Let cake cool for a few hours before serving.
*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
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/03/31/happy-easter-a-lemon-cornmeal-olive-oil-cake/