Lemon Olive Oil Cornmeal Cake

Brittany Kirvan

This recipe was a finalist in our We ♥ Local Cornmeal recipe contest and was submitted by Brittany Kirvan.  Brittany says, "This is a gluten, dairy and refined sugar-free cake, but it is not too sweet and suitable to snack on at anytime of the day."  Use local cornmeal, honey, and eggs to keep it as local as possible.

Lemon Olive Oil Cornmeal Cake

Prep Time

20 minutes

Cook Time

40 minutes


12 Servings


1 cup cornmeal
1 cup flour, almond (super-fine)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3 lemon (divided, zest and juice)
3⁄4 cup honey (divided)
1⁄2 cup olive oil
3 egg


Preheat oven to 325 degrees F. Grease a 9-inch-round baking pan lined with parchment paper, lightly greased.


In a large mixing bowl, combine the cornmeal, almond flour, baking powder, baking soda and salt; set aside.

In a medium mixing bowl, combine the lemon zest and juice of 2 lemons, 1/2 cup honey, olive oil and eggs. Gradually add mixture to dry ingredients mixing until combined. Pour batter into prepared pan.

Bake 35 – 40 min or until center is set. Let cool completely before removing cake from pan.

For Honey Glaze:

In a small saucepan over medium-low heat, combine 1/4 cup honey and lemon juice and zest of 1 lemon; stir for 1-2 minutes until evenly mixed.

Drizzle honey glaze over cooled cake.