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Lemon Cornmeal Cake


Extra-virgin olive oil, eggs, and milk make this Italian-inspired cornmeal cake extra-moist. And it's gluten-free, to boot.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Lennart Weibull

Source: Martha Stewart Living, May 2015


  • 1/2 cup milk
  • Grated zest and juice of 1 lemon
  • 1 1/2 cups raw almonds, chopped
  • 1 cup natural cane sugar
  • 1 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup extra-virgin olive oil, plus more for pan
  • 3 large eggs
  • 1 teaspoon pure almond extract
  • Confectioners' sugar, for dusting


  1. Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.

  2. Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners' sugar just before serving.

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