Lemon Cornmeal Cake

The latest Weekend Cookbook Challenge got me going back to my cookbooks, which is why I haven't really been baking much. I got caught up going through some of the newer books which I haven't really had a chance to scrutinize and comparing them with recipes from my other books.

The first cornmeal recipe I tried was from Dorie Greenspan's book, Corniest Corn Muffins, which I added bacon to. However, I didn't get a chance to try it or take any pictures because I wanted to bring it to work but I was running late.


So back to the books again and this time I found Lemon Cornmeal Cake from The Cake Book. I figured I couldn't go wrong with lemon and it turned out great. The cake was so simple to make and I got to try out my other silicone mould. I love lemon so I increased the amount of lemon zest for my version.

Lemon Cornmeal Cake
makes a 9-inch cake

1 1/3 cups flour
1 cup stoneground yellow cornmeal
1 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup or 1 1/2 sticks butter, melted
1 1/2 cups sour cream
3 eggs
1 lemon's zest
1 tbs lemon juice, about 1/2 a lemon
1 1/2 tsp vanilla extract

Preheat oven at 350F. Combine the dry ingredients in a large bowl and mix well. In a separate bowl, whisk together the rest of the ingredients until well blended. Fold the wet ingredients into the dry ingredients, mixing until combined. Pour into 9-inch springform pan or bundt pan.
Bake for 40-50 minutes, loosely cover with foil if the top of the cake gets too brown. Dust with icing sugar before serving.

Verdict: The cake was dense and moist with a light lemony flavour. The cornmeal added an interesting texture. The next time I serve this, I'll add some berries on the side.