Meyer Lemon Cornmeal Cake

This rustic cake can be sliced and served or toasted before serving. You can serve it with any kind of fruit compote, fresh fruit, ice cream or cream. It was delicious.

To make a simple compote place fruit (I used plums) that have been peeled, pitted and sliced into a stainless steel pan. For 12 plums I used ½ cup water and ½ cup sucanat. Bring to a boil and simmer over low heat, stirring occasionally,  for twenty minutes, then cool before serving.

If you don’t have Meyer Lemons around you can substitute regular lemon, orange or even tangerine zest. 

Yield: Makes 8 servings

1 1/4 cups organic whole wheat flour

3/4 cup organic cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon celtic or sea salt

1 cup plus 2 tablespoons Rapadura,  sucanat or organic sugar

1 cup (2 sticks) unsalted pastured butter, room temperature

2 teaspoons (packed) finely grated meyer lemon peel zested – finely grated

4 large organic, pastured eggs, room temperature

1 teaspoon vanilla extract

1/2 cup whole-milk organic plain yogurt

Position rack in center of oven and preheat to 350°F.

Butter 9 x 5 x 3-inch metal loaf pan. Dust pan with flour; tap out excess.

Whisk 1 1/4 cups flour, cornmeal, baking powder, and salt in medium bowl.

Using electric mixer, beat sugar, butter, and meyer lemon peel in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.

Add flour mixture in 3 additions alternately with yogurt in 2 additions, beating just until blended after each addition. Spread batter evenly in pan.

Bake cake until golden and tester inserted into center comes out clean, 50 to 55 minutes.

Transfer to rack; cool in pan 5 minutes. Run knife around cake edges to loosen. Invert cake onto rack, then invert again on rack (top side up). Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.

Cut cake crosswise into 1/2-inch-thick slices; serve with plum compote/ vanilla ice cream. Enjoy!

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