Dessert

Lemon Cornmeal Cake is for Dessert.

Lemon Cornmeal Cake takes 10 minutes to prepare.

Lemon Cornmeal Cake takes 40 minutes to cook.

Lemon Cornmeal Cake makes 24 servings.

The ingredients for Lemon Cornmeal Cake are:

Butter, unsalted, 1 cup
Granulated Sugar, 1 cup
Egg, fresh, 3 large
Buttermilk, lowfat, 1 cup
Lemon Juice and zest from 1 lemon
Yellow Cornmeal, .5 cup
baking soda 1/2 tsp
salt 1/2 tsp

Here is how you make Lemon Cornmeal Cake:

This cake sticks in the pan, so use parchment paper or a silicon tube pan, or carefully grease and dust a non-stick bundt pan. Cream butter and sugar until really light, add lemon juice and zest and buttermilk and beat very well again. Fold in the dry ingredients with a wooden spoon and do not over mix. Bake at 325F and check after 30 minutes. The top does not brown, just the edges. Do not over bake as it is best moist. Let it cool completely before attempting to cut slices. Makes 24 slices.Number of Servings: 24Recipe submitted by SparkPeople user HOLDINGON2.

The nutritional information for Lemon Cornmeal Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 123.1

• Total Fat: 8.5 g
• Cholesterol: 47.7 mg
• Sodium: 20.5 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 0.2 g
• Protein: 1.4 g