Lemon Cornmeal Cake
Ingredients
- 1 cup cornmeal ⓘ
- 1/2 cup gluten-free flour, mix ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup sugar ⓘ
- 1/4 cup vegetable oil
- 2 tablespoons butter (softened) ⓘ
- 2 large eggs ⓘ
- 2 egg whites (or use 3 eggs total) ⓘ
- 1/2 cup nonfat yogurt ⓘ
- 1 1/2 tablespoons grated lemon rind ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1/2 teaspoon lemon extract ⓘ
Instructions
- Preheat oven to 350°F. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
- In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
- In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
- Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
- (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
- Cut the cake into wedges and serve, topped with the berries.
Nutrition & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).