Strawberry Lemon Cornmeal Cake

Strawberry Lemon Cornmeal Cake
Strawberry season has trailed off, but there are still berries on the shelves to choose from that would be lovely in this lemony cornmeal cake. I recently made two of these to take to two dinner parties in the same night. They were a tasty success, and the plates at both parties disappeared quickly (even with people taking extra slices home). This cake is best when served within a few hours of being baked. It is a moist cake and, with the berries, can get soggy if kept after the first day. So, make and serve this fresh for the best, tasty results.

Yield: 1-19″x13″ cake or 2-8″x8″ cakes

  • INGREDIENTS
    CAKE
    1/2 Cup Butter (1 Stick), room temperature
    1/3 Cup Olive Oil
    2/3 Cup Brown Sugar
    1/2 Cup Local Raw Honey
    Juice 1 Lemon (about 1/3 Cup)
    6 Eggs
    1 Tsp Real Vanilla Extract
    2 Tsp Lemon Extract
    1 Cup Stone Ground Cornmeal + extra to dust your pan
    3/4 Cup All-Purpose Flour
    2 Tsp Baking Powder
    1/2 Tsp Baking Soda
    1 Tsp Salt
    Zest 1 Lemon (about 2 Tbsp)
    BUTTERMILK DRIZZLE AND FRUIT
    1/4 Cup Lemon Curd
    3 Tbsp Buttermilk
    1 Pint Strawberries, de-stemmed and cut in 1/2 if large

    DIRECTIONS
    1. Preheat oven to 350 degrees. Butter your selected pan(s), dust with Cornmeal and set aside.
    2. In a large bowl, with an electric mixer cream together Butter, Olive Oil, Brown Sugar and Raw Honey on medium-high speed until thoroughly combined.
    3. Add Lemon Juice, Eggs, Vanilla Extract and Lemon Extract to the creamy mixture, and whisk together by hand.
    4. In a medium bowl, combine Cornmeal, Flour, Baking Powder, Baking Soda, Salt and Lemon Zest.
    5. Dump dry ingredients into wet ingredients. Stir until just combined. Pour Lemon Cornmeal batter into prepared pan(s).
    6. In a small bowl whisk Lemon Curd and Buttermilk together. Drizzle Buttermilk mixture evenly over top of cake batter in the pan.
    7. Add strawberries to the top of the batter with the points facing up (see photo below).
    8. Bake for about 35 minutes until the cake is a dark golden brown on top. The berries will sink into the cake batter as it cooks.
    9. Remove the cake from the oven and allow to cool before serving. Top with ice cream and a honey drizzle. Enjoy!
    Lemon CornmealCake in Oven

    Related Posts Plugin for WordPress, Blogger...

    One Comments

    1. Tim says:

      All I can say is “Yum”!!!!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

    Follow Me on Pinterest

    Quote of the Week

    "Hope and fear cannot occupy the same space at the same time. Invite one to stay." ~Maya Angelou
  • Visit the Inspiring Quote Archive here.

    About the Author – Jes

    About the Author – Jes

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

    Questions? Comments? Ideas?

    Please contact me via e-mail.

    Sign-Up to Receive New Posts Via Email

    Enter your email address:

    Follow Urban Sacred Garden on Facebook

    Terms of Use

    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
    Southern Food Bloggers
    Kentucky Food Bloggers

    Archives