Lemon Olive Oil Cornmeal Cake

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Lemon Olive Oil Cornmeal Cake

Summary

Yield
Servings
SourceBrittany Kirvan
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Description

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.

Ingredients

1 cup
cornmeal
1 cup
flour, almond (super-fine)
1 1/2 teaspoon
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

Instructions

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

Cake:

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.