EatSmarter exclusive recipe

Cornmeal Cake

with Lemon

Recipe development: EAT SMARTER
Cornmeal Cake

Cornmeal Cake - Loaf cake with a difference - very fragrant and easy, too

25 min.
1 hr 15 min.
Ready in


for 14 slices
7 ounces
Cultured butter (room temperature)
6 ounces
1 pinch
11 ounces
3 teaspoons
4 ounces
¼ cup
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Kitchen utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Serrated knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Hand mixer, 1 Wire rack, 1 Citrus juicer, 1 Loaf pan (25 cm long), 1 Measuring cups

Preparation steps

Step 1/7
Cornmeal Cake preparation step 1

Rinse the lemon in hot water and wipe dry. Finely grate the zest.

Step 2/7
Cornmeal Cake preparation step 2

Cut the butter into small pieces and place in a bowl. Add lemon zest, sugar and salt. Beat until creamy with a hand mixer.

Step 3/7
Cornmeal Cake preparation step 3

Add the eggs, one at a time, to the butter mixture. Beat until each egg is fully incorporated before adding the next.

Step 4/7
Cornmeal Cake preparation step 4

In another bowl, mix together the flour, baking powder and cornmeal.

Step 5/7
Cornmeal Cake preparation step 5

Add milk to the flour mixture and beat to combine, then add to butter mixture and beat to combine.

Step 6/7
Cornmeal Cake preparation step 6

Squeeze juice from the lemon and add to the batter. Beat until combined. Brush a loaf pan (25 cm long) (approximately 10 inches long) with butter and dust with flour.

Step 7/7
Cornmeal Cake preparation step 7

Pour the batter into prepared loaf pan and bake in preheated oven at 200 °C (fan: 180 °C, gas mark 3) (approximately 400 °F) until golden brown on top, 35-40 minutes. Transfer cake to a wire rack and let cool 10 minutes, then turn cake out of pan onto rack and cool completely before serving. 

Additional advice