Orange Cornmeal Cake
Brighten up your dessert table with this zesty and golden Orange Cornmeal Cake—a delightful fusion of citrusy freshness and rustic texture. Made with fine yellow cornmeal and a burst of freshly squeezed orange juice and zest, this easy-to-make cake offers a subtly sweet, crumbly bite that's irresistible. The rich buttery base and warm vanilla enhance its comforting flavor, while the optional powdered sugar dusting adds a touch of elegance. Ready in under an hour, this homemade treat is perfect for brunch, teatime, or as a simple yet impressive dessert. Serve it as is or pair it with a dollop of whipped cream or a drizzle of orange glaze for added indulgence.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Fine yellow cornmeal
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 3 large Eggs
- 0.5 cup Whole milk
- 0.33 cup Freshly squeezed orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Reduce the mixer speed to low and slowly add the milk, orange juice, orange zest, and vanilla extract. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 22.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 106 mg | 2% | |
*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.
