Here is an easy lemon corn cake recipe which is a great spring or summer time dessert!
I recently finished reading book 3 in the Striking a Match book series by Tracie Peterson. Books 1 & 2 were great and I’ll honestly be sad when I finish the series. Tracie Peterson is one of my favorite authors of clean romance novels that are usually set in a historical time period.
At the end of book 2, Hearts Aglow, there is a recipe for one of the desserts that was mentioned in the book – Lemon Corn Cake. It sounded so super yummy to me that I just had to try it and share it with you!
Ingredients needed for Lemon Corn Cake Recipe:
1 cup yellow cornmeal
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
1 tbsp grated lemon zest
1/4 cup lemon juice
4 eggs
1 cup buttermilk
Glaze
1 cup powdered sugar
1/4 cup lemon juice
As you can see by the ingredients, this is not a calorie friendly, low dairy, gluten free recipe. This is just a make-from-scratch, high in sugar and fat, delicious lemon corn dessert cake that is worth every bite!
Instructions:
Heat oven to 325°F. Grease and flour a 9X13 or Bundt cake pan.
- Sift together flour, cornmeal, baking powder, soda, and salt. Set aside.
- In a separate bowl, beat butter and sugar until creamy
3. Zest your lemon until you get 1 tablespoon. I have this Chef Essentialz zester that is very sharp – be careful not to zest your own skin!
Add that to your creamed butter and sugar.
4. Add your lemon juice and mix together until smooth.
5. Beat 4 eggs and add to the mixture.
6. Blend in flour mixture and buttermilk until batter is sooth. Pour into pan. Bake 1 hour at 325°.
7. For the glaze, mix powdered sugar and lemon juicy and brush or drizzle onto warm cake. Let cool and serve with vanilla ice cream or whipped cream!
If you make this, be sure to come back and leave a comment telling me how you like it! 🙂
Lemon Corn Cake Recipe
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 10 1x
Ingredients
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup butter, softened
- 1 3/4 cups sugar
- 1 tbsp grated lemon zest
- 1/4 cup lemon juice
- 4 eggs
- 1 cup buttermilk
- Glaze
- 1 cup powdered sugar
- 1/4 cup lemon juice
Instructions
- Sift together flour, cornmeal, baking powder, soda, and salt. Set aside.
- In a separate bowl, beat butter and sugar until creamy.
- Zest your lemon until you get 1 tablespoon. Add that to your creamed butter and sugar.
- Add your lemon juice and mix together until smooth.
- Beat 4 eggs and add to the mixture.
- Blend in flour mixture and buttermilk until batter is sooth. Pour into pan. Bake 1 hour at 325°.
- For the glaze, mix powdered sugar and lemon juicy and brush or drizzle onto warm cake. Let cool and serve with vanilla ice cream or whipped cream!
Looking for more yummy sweet corn delicious-ness? Then you gotta try the sweetest & BEST corn pudding recipe OVER HERE!
