Lemon Cornbread Cake

Lemon Cornbread Cake

Lemon Cornbread Cake is a unique blend of sweet and savory flavors. Combining the hearty texture of cornbread with the brightness of lemon, this cake offers a delightful twist that makes it suitable for a variety of occasions.

The cake’s bright lemon flavor and tender crumb make it a refreshing alternative to heavier desserts. Using a medium-grind cornmeal ensures the cake remains light yet retains that classic cornbread feel.

At our restaurant, Hattaway’s on Alder, we serve this cake iced and paired with FFG’s Lemon Curd, adding an extra layer of tart sweetness that complements its subtle corn flavor. It’s a dessert that shines year-round, whether served warm straight from the oven or chilled for a refreshing summer treat. 

Lemon Cornbread Cake is particularly beloved for its simplicity and how it captures the essence of classic Southern desserts. It’s capable of standing alone or being dressed up for a more refined presentation.

Main Ingredients:

Buttermilk: Adds moisture and a tangy flavor, enhancing the cake’s tenderness. It also reacts with the baking soda to help the cake rise evenly.

Cornmeal: Use medium-grind cornmeal to maintain the cake’s texture. It gives the cake its distinctive cornbread flavor, making it a perfect blend of savory and sweet.

Lemon Zest and Juice: These bring a fresh, citrusy note to the cake, balancing its sweetness with a bright, tart edge. Fresh lemons are essential for the best flavor.

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Lemon Cornbread Cake

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Course: Sweet Treats

Servings

8-10

servings

Prep time

15

minutes

Cooking time

40

minutes

Cooling time

10

minutes

Total time

1

hour 

5

minutes

Combining the hearty texture of cornbread with the brightness of lemon, this cake offers a delightful twist that makes it suitable for a variety of occasions.

Cook Mode

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Ingredients

• 1 cup buttermilk

• 1 cup AP flour

• 1 cup granulated sugar

• 1 cup cornmeal

• 2 whole eggs

• 1 egg white

• 1/2 tsp salt

• 1/2 cup salted butter,
  plus extra for greasing the pan

• 1/2 tsp baking soda

• 1/2 tsp almond extract

• 1 lemon zest

• 2 tbsp lemon juice

• Vanilla Icing to taste

• Lemon Curd to taste

Method

• Preheat and Prepare Pan: Preheat your oven to 325°F. Grease a 12-inch cast iron skillet with butter or non-stick spray to prevent sticking.
• Melt the Butter: In a small saucepan, melt the ½ cup of butter over low heat. Set it aside to cool slightly while you prepare the other ingredients.
• Combine Dry Ingredients: In a large bowl, whisk together the AP flour, cornmeal, sugar, salt, and baking soda until well combined.
• Mix Wet Ingredients: Lightly beat the eggs and egg white in a separate bowl. Add the buttermilk, lemon juice, lemon zest, and almond extract, mixing until fully blended.
• Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
• Add Butter: Pour the melted butter into the batter and fold it in gently until it’s fully incorporated.
• Bake: Pour the batter into the prepared pan and smooth the top. Place it in the oven and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
• Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Carefully remove it from the pan and let it cool on a wire rack. Serve warm or chilled with a drizzle of Vanilla Icing and a side of Lemon Curd if desired.

Field Notes

• You can also use a 9×13 pan instead of a 12 inch cast iron pan.
• RELATED RECIPES: Vanilla Icing, Lemon Curd