Gluten-Free Meyer Lemon, Cornmeal & Almond Cake
Fresh lemon zest, finely ground almonds and a sprinkling of cornmeal give this rustic cake a marvelous flavour and delightful texture.
Servings 8 people
- 1 cup unsalted butter
- 1 cup granulated sugar (8 oz)
- 2 1/2 cups ground almonds (8 oz)
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
- 1 Zest of 3 Meyer lemons
- 1 Juice of 1 lemon (2 Tablespoons)
- 2/3 cup cornmeal Bob's Red Mill, Gluten Free
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preheat oven to 325°F. Butter a 9-inch round cake tin and line the bottom with parchment paper. Butter the paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 5 minutes.
Meanwhile, zest the lemons.
Add ground almonds and vanilla to the butter mixture and stir well. Beat in the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl to ensure everything is properly incorporated.
With the mixer on low, add the lemon zest, juice, cornmeal, baking powder and salt and mix until just combined.
Using a spatula, transfer the cake batter into the prepared pan and smooth the top.
Bake in the middle of the oven for 40 minutes. Remove from oven and allow to cool for 10 minutes in the pan, then invert onto a wire rack.
Calories: 585kcal | Carbohydrates: 44g | Protein: 12g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 140mg | Sodium: 180mg | Potassium: 148mg | Fiber: 5g | Sugar: 27g | Vitamin A: 825IU | Vitamin C: 8.1mg | Calcium: 117mg | Iron: 2.2mg