Lemon Cornmeal Cake

Besides being an easy cake to make, it’s delicious! This is a wonderful cake for Summer time and one that can be made a ahead and brought to a picnic or just enjoy it at home. This cake is also gluten free if you choose to use gluten free cornmeal, like I did for this recipe.

– All ingredients used are organic –

1/2 cup of Milk
1 lemon, grated zest and then juiced
1 1/2 cups of raw almonds, chopped
1 cup of natural cane sugar
1 cup of fine yellow cornmeal (gluten free option)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan salt
3/4 cup extra-virgin olive oil
3 large eggs
1 Teaspoon pure almond extract
Confectioner’s sugar for dusting

Preheat oven to 350

1. Combine milk and lemon juice in a bowl. Let stand until thickened, about 5 minutes.
2. Pulse almonds, cane sugar and zest in a food processor until finely ground. Transfer to a large bowl.
3. Stir in cornmeal, baking powder, baking soda, and salt.
4. Whisk oil, eggs, and almond extract into milk mixture, and stir into cornmeal.
5. Line a 9” spring form pan with parchment paper and pour the batter into it.
6. Bake for 55 minutes. Rotate the pan at the 30-minute mark.
7. Let cool and dust with confectioner’s sugar

Enjoy!