Lemon or Lime Cornmeal Cake
Brighten up your dessert table with this zesty and irresistibly tender Lemon or Lime Cornmeal Cake—a perfect balance of sweet and tangy flavors! This rustic yet elegant cake combines yellow cornmeal for a subtle, hearty texture with the vibrant freshness of citrus zest and juice, creating a dessert that’s as refreshing as it is satisfying. Made with simple pantry staples like all-purpose flour, butter, and eggs, this cake is quick to prep, with just 15 minutes of mixing before it’s ready to bake. The golden, crumbly texture and light citrus zing make it ideal for casual gatherings, teatime treats, or even as a show-stopping dessert with a dusting of powdered sugar. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries to turn this citrus cornmeal cake into a crowd-pleasing masterpiece. Perfect for fans of tangy desserts or anyone looking for a creative twist on traditional cakes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 0.75 cup whole milk
- 1 tablespoon lemon or lime zest
- 0.25 cup lemon or lime juice, freshly squeezed
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, eggs, milk, lemon or lime zest, and lemon or lime juice.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix as this can make the cake dense.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired, for extra sweetness and decoration.
Slice and serve the cake at room temperature. Pair with whipped cream or fresh berries for an extra treat, if desired.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 227.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
