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    You are in: Home / Recipes / Lemon Cornmeal Cake Recipe
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    Lemon Cornmeal Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Ariella's Note:

    A recipe I tweaked to make gluten free, so my mom can eat it. I serve it drizzled with a berry sauce made from berries boiled down in a simple syrup.

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    Units: US | Metric


    1. 1
      Preheat oven to 350ºF. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
    2. 2
      In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
    3. 3
      In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
    4. 4
      Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
    5. 5
      (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
    6. 6
      Cut the cake into wedges and serve, topped with the berries.

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    Nutritional Facts for Lemon Cornmeal Cake

    Serving Size: 1 (90 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 270.9
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 3.1 g
    Cholesterol 60.8 mg
    Sodium 209.6 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 1.2 g
    Sugars 26.5 g
    Protein 4.6 g

    The following items or measurements are not included:

    gluten-free flour

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