Lemon Cornmeal Cake inspired by Nigella's Lemon Polenta Cake
I love baking and I love lemony things! So it was natural to pair the two in this moist Lemon Cornmeal cake that is inspired by Nigella Lawson's Lemon Polenta Cake. It makes for a wonderful, soft, nutty bite along with tea.
Servings: 10 servings
- 1 cup Olive Oil Best when baked with Olive Oil but can be replaced with any other light tasting cooking oil
- 1 cup Sugar
- 2/3 cup Cornmeal Finely ground
- 1 cup Almond meal Or grind them at home, might be oily.
- 3 Eggs
- 1 1/2 tsp Baking Powder
- 2 lemons Zest
- 1 lemon Juiced
- 1 tsp Vanilla Essence
- 1/2 cup Sugar
- 1 lemon Juice
Start by oil to the bowl and then 1 cup of sugar. Cream the sugar by whiskig well until frothy.
Beat in the eggs – one at a time.
Then add vanilla essence and mix well.
Measure cornmeal and almonds in a bowl, to that add baking powder.
Add flour mix to the egg in your mixer or bowl. Do it in three to four parts. Add a bit of it, mix well and continue until all of it has been added to the batter.
Finally, add the juice of 1 lemon along with the rind. Mix well by folding, instead of whisking.
Transfer to the baking tin and bake for about 40 minutes. Use a cake tester/ toothpick to check the cake.
Finishing and Serving the Cake
- About using oil – Nigella recommends oil for making the cake lactose/dairy free. If you have browsed other cake recipes, you know I use only oil. Olive oil makes any cake light, airy and incredibly soft. Try it!
- I ground almonds at home for this cake without blanching them. If you have almonds, do this or use store-bought almond meal.
- If you are allergic – Don’t Use ALMONDS!
- Instead increase the amount of cornmeal. Almonds are used to add flavour to the cake. IF the almond meal is not too fine, then it adds some crunch. Increasing the amount of cornmeal to compensate will not affect the overall impact of creating a granular, citrus cake.