Lemon Cornmeal Cake

Name: Lemon Cornmeal Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 24
Ingredients: Butter unsalted 1 cup; Granulated Sugar 1 cup; Egg fresh 3 large; Buttermilk lowfat 1 cup; Lemon Juice and zest from 1 lemon; Yellow Cornmeal .5 cup; baking soda 1/2 tsp; salt 1/2 tsp

Minutes to Prepare: 10
Minutes to Cook: 40

Number of Servings: 24

Ingredients

Butter, unsalted, 1 cupGranulated Sugar, 1 cupEgg, fresh, 3 largeButtermilk, lowfat, 1 cupLemon Juice and zest from 1 lemonYellow Cornmeal, .5 cupbaking soda 1/2 tspsalt 1/2 tsp

Directions

This cake sticks in the pan, so use parchment paper or a silicon tube pan, or carefully grease and dust a non-stick bundt pan. Cream butter and sugar until really light, add lemon juice and zest and buttermilk and beat very well again. Fold in the dry ingredients with a wooden spoon and do not over mix. Bake at 325F and check after 30 minutes. The top does not brown, just the edges. Do not over bake as it is best moist. Let it cool completely before attempting to cut slices. Makes 24 slices.

Number of Servings: 24

Recipe submitted by SparkPeople user HOLDINGON2.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 123.1
Total Fat: 8.5 g
Cholesterol: 47.7 mg
Sodium: 20.5 mg
Total Carbs: 11.0 g
Dietary Fiber: 0.2 g
Protein: 1.4 g

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