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

    Lemon-Raspberry Cornmeal Cake. Photo by Megohm

    1/1 Photo of Lemon-Raspberry Cornmeal Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Megohm's Note:

    A very easy and delicious dessert or snack-cake (breakfast?) to throw together in a snap. Full of flavor and chock-full of comfort!

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Grease an 8 or 9" skillet.
    3. 3
      In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
    4. 4
      In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
    5. 5
      Pour wet mixture into dry, and stir just until moistened.
    6. 6
      Let sit 5 minutes, then pour into skillet.
    7. 7
      Pour 1 Tbsp cream (any kind) over top, and place in oven.
    8. 8
      Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
    9. 9
      Great served with a dollop of vanilla yogurt.

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    Ratings & Reviews:

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    Nutritional Facts for Lemon-Raspberry Cornmeal Cake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.6
     
    Calories from Fat 91
    33%
    Total Fat 10.1 g
    15%
    Saturated Fat 5.8 g
    29%
    Cholesterol 76.8 mg
    25%
    Sodium 394.8 mg
    16%
    Total Carbohydrate 40.8 g
    13%
    Dietary Fiber 1.6 g
    6%
    Sugars 21.4 g
    85%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    lemons, zest of

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