The lemon cornmeal cake is a dessert that is naturally gluten-free. A cake with a particular texture, soft, moist on the inside, it is truly delicious as a dessert after a meal or for a tasty breakfast. It’s made with a few simple ingredients: butter, cornmeal, almond flour, eggs, and lemon. Alternatively, you can replace the butter with oil or margarine for those who cannot consume dairy.
The cornmeal can vary in size; I chose a fine meal like the fumetto, while if you prefer a more rustic texture, I recommend the fioretto, which is slightly coarser. Other varieties are not recommended because the grain is too coarse for this type of cake.
If you love these moist and buttery cakes, I also recommend the corn and orange cake and the corn and amaretti cake.
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Discover other recipes with cornmeal:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz butter
- sugar
- 1 ½ cups almond flour (gluten-free)
- 1 cup cornmeal (gluten-free)
- 1 lemon (juice and grated zest)
- 1 tbsp baking powder
- 3 eggs
Tools
- 1 Mixer
- 1 Bowl
- 1 Spatula
- 1 Baking Pan
Steps
Beat the sugar with the butter, salt, and lemon zest.
Add one egg at a time while continuing to beat.
Once the eggs are finished, add the cornmeal with the almond flour, alternating with the lemon juice. Gently mix with a spatula and add the baking powder.
Butter a 9-inch baking pan and pour in the mixture. Bake at 340°F for about 50 minutes in a preheated static oven.
Do the toothpick test and if needed, continue for another 5 minutes.
Remove from oven and let cool before removing from the pan.
Dust with powdered sugar only when the cake is cold.
WARNING: refer to the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination
Advice
It keeps well for up to 5-6 days in a cake container.
It is recommended to use untreated lemon.
The use of fumetto cornmeal with a fine consistency is recommended, while if you prefer a more rustic texture, use fioretto, slightly coarser. Other varieties are not indicated because the grain is too coarse for this type of cake.
The use of fumetto cornmeal with a fine consistency is recommended, while if you prefer a more rustic texture, use fioretto, slightly coarser. Other varieties are not indicated because the grain is too coarse for this type of cake.
The use of fumetto cornmeal with a fine consistency is recommended, while if you prefer a more rustic texture, use fioretto, slightly coarser. Other varieties are not indicated because the grain is too coarse for this type of cake.
FAQ (Frequently Asked Questions)
Can I make the corn and orange cake lactose-free as well?
Of course, you can replace the butter with lactose-free butter, margarine in the same amounts, or with 80% sunflower seed oil or rice oil.
