Lemon Cornmeal Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Lemon Cornmeal Cake calories by ingredient
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Introduction

Delicious: buttery and lemony, and gritty from the cornmeal. Serve with fresh peaches or other fruit and a dollop of whipped cream or low fat yogurt. A small slice is enough. Delicious: buttery and lemony, and gritty from the cornmeal. Serve with fresh peaches or other fruit and a dollop of whipped cream or low fat yogurt. A small slice is enough.
Number of Servings: 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

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.

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