Imagine a dessert that's not just delicious, but also completely gluten-free and bursting with bright, zesty lemon flavor! This Gluten-Free Lemon Cornmeal Cake is about to become your new favorite treat that proves healthy eating never means sacrificing taste. With a perfect balance of tangy citrus and sweet, tender crumb, this cake will transport you to a sunny kitchen where every slice feels like a celebration of simple, wholesome ingredients.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1/2 cup milk (or non-dairy alternative)
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the cornmeal, almond flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well blended and free of lumps.
- In a separate bowl, whisk together the melted coconut oil, eggs, milk (or non-dairy alternative), lemon juice, and lemon zest until smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is mixed, pour it into the prepared cake pan, spreading it evenly with the spatula.
- Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or dust it with powdered sugar for a decorative touch. Enjoy your gluten-free lemon cornmeal cake!
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestions: Enhance the cake with a light dusting of powdered sugar, a dollop of whipped cream, or fresh berries for extra pizzazz!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 7g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 75mg
