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Lemon Cornmeal Cake

Recipe photo courtesy of Lennart Weibull

Extra-virgin olive oil, eggs, and milk make this Italian-inspired cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810.

Source: Martha Stewart Living, May 2015
Total Time Prep Servings Yield



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How would you rate this recipe?
  • lulubellywa
    11 FEB, 2018
    We tweeked it a bit by using an old family standby..pureed, rinsed, sauerkraut...and upping the baking powder by 10%. The result had mom rearing up out her morning stupour and devouring the cake and the nurse...a hoot of a cake.
    • kimfamily1
      11 AUG, 2018
      Horrible- cake stuck to pan - got it out together and covers with powdered sugar. Will NOT use olive oil as pan prep again.
  • tracydicki80126
    17 FEB, 2018
    Did not change anything in the recipe, it was delicious. I was worried when in sank in the middle a little bit, but that did not matter as the taste was so good, and it had a really moist texture. Is something I will definately make again, even when gluten isn't an issue.
  • joannass11
    24 JUL, 2015
    The Lemon Cornmeal Cake was fantastic and everyone wanted the recipe. It was very easy to prepare but had more of an almond flavor than lemon. This is one of the best recipes I have made in a long time and gluten free. Thank you so much.
  • Thethymesavor
    12 MAY, 2015
    While this did make a sweet presentation topped with a dusting of 10X & edible pansies for Mothers Day, it is just a decent summer gluten free dessert. Nothing remarkable or fantastic about it. It is heavier than I'd hoped for and a bit too gritty. I added lemon extract and juice of a very large lemon with all the zest. Still didn't leave me with a light lemony feeling. I'll keep looking~there are lots of these versions out there.

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