Lemon-Cornmeal Cake

Lemon Cornmeal Cake

Make Martha Stewart's Lemon-Cornmeal Cake recipe from the Naturally Gluten-Free episode of Martha Bakes.

Yield: Makes one 9-inch cake

Ingredients

  • ¾ cup extra-virgin olive oil, plus more for pan
  • ½ cup milk
  • Finely grated zest and juice of 1 lemon
  • 1 ½ cups raw almonds, finely chopped
  • 1 cup natural cane sugar
  • 1 cup fine yellow cornmeal
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 3 large eggs, room temperature
  • 1 teaspoon almond extract
  • Confectioners’ sugar, for dusting

Directions

  1. Preheat oven to 325 degrees. Oil a 9-inch springform pan. In a bowl, combine milk and lemon juice; let stand until thickened, about 5 minutes.
  2. In a food processor, pulse almonds, cane sugar, and zest until finely ground. Transfer mixture to a large bowl. Stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture.
  3. Pour batter into prepared pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in the center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners’ sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.)

Tips/Techniques

Reprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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