Lemon cornmeal cake is a brunch staple around here. I mean is technically a cake but since we add cornmeal to the batter the final texture resembles more the one of a cornbread than the fluffy one of a cake.
And I mean since the texture is more cornbread-like, and it’s not so high in sugar you can eat it for breakfast like no big deal. But it’s cake, for breakfast, how cool is that? Let me say that again it’s lemon cornmeal cake for breakfast. You can totally have a lemon cornmeal cake for breakfast. Life #goals accomplished. Make also a big batch of easy lemon pancakes, add some hot chocolate pancakes, whip up some strawberry frosting to spread and if you are feeling like it bake some yogurt cupcakes and you just got yourself the ultimate spring brunch in no time.
I also really love that the lemon cornmeal cake recipe is super easy to make and that there are literally no steps that could go wrong, you can also make it in advance (think the night before) and it will be just as fresh as if you baked it the same day (a big plus, especially since this cake is perfect for brunch fare) and you can even go for baking it a couple of weeks in advance (yes you read that right, weeks) and then just pop it in the freezer til the day of eating it comes around. If you are feeling extra fancy and want to have a slice for breakfast every day you can also bake it in a muffin pan and then freeze the muffins, once you are ready to eat them pop them in the microwave for a couple of minutes and voila! Fancy brunch food for a dreary Monday.
I also added on top some strawberry slices and while the are nos uber necessary – yes, it’s just as delicious without them – they added a nice little extra to the lemon cornmeal cake while also decorating it. I believe that the beauty of this cake lies on is simplicity, and yeah pretty much on the fact that it’s frigging delicious!!!
If you are not feeling brunchy then you can have it as a snack with a scoop of ice cream or some whipped cream, or if you are feeling extra daring you can even grill it and then top it with some ice cream bananas and strawberries. Basically, this is going to be the cake of your spring and summer dreams and I’m pretty sure it would come in handy for Easter or Mother’s Day.
How to make a lemon cornmeal cake
As much as I would love to give you lots of tips to go with this recipe there are seriously none of them. Really not even one single tip. This cake is easy, just dump this and that, mix, add that other thing mix some more. Pour in your pan top with berries, bake it and conquer the world. That’s it.
The only thing is that when you add the lemon and the egg is going to look curdled, don’t freak out it’s completely normal and once you add the flour it will look nice and smooth again.
- 1/4 Cup melted butter
- 1/2 Cup sugar
- 1 Egg
- 1/4 Cup lemon juice
- 1/4 teaspoon lemon zest
- 3/4 Cup flour
- 1/4 Cup cornmeal
- 1 teaspoon baking powder
- Optional, 3 sliced strawberries
- Preheat the oven to 350 degrees. Line and grease a baking pan.
- In a bowl mix the melted butter and the sugar until combined.
- Add the egg, lemon juice and lemon zest and mix for 1 minute. It’s going to look curdled.
- Add the cornmeal and the baking powder and mix for 30 seconds
- Slowly add the flour mixing until everything is well incorporated.
- Pour the batter in the cake pan and level it. Top with the strawberry slices.
- Take to the oven and bake for 20-30 minutes or until done.
- Let it cool and srve.