Fresh lemon zest, finely ground almonds and a sprinkling of cornmeal give this rustic cake a marvelous flavour and delightful texture.
Course Desserts
Keyword Gluten-free
Servings 8people
Calories 585kcal
Author Aimee
Ingredients
1cupunsalted butter
1cupgranulated sugar(8 oz)
2 1/2cupsground almonds(8 oz)
1teaspoonpure vanilla extract
3largeeggsroom temperature
1Zest of 3 Meyer lemons
1Juice of 1 lemon(2 Tablespoons)
2/3cupcornmealBob's Red Mill, Gluten Free
1teaspoonbaking powder
1/2teaspoonsalt
Instructions
Preheat oven to 325°F. Butter a 9-inch round cake tin and line the bottom with parchment paper. Butter the paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 5 minutes.
Meanwhile, zest the lemons.
Add ground almonds and vanilla to the butter mixture and stir well. Beat in the eggs, one at a time. Stop the mixer and scrape down the sides of the bowl to ensure everything is properly incorporated.
With the mixer on low, add the lemon zest, juice, cornmeal, baking powder and salt and mix until just combined.
Using a spatula, transfer the cake batter into the prepared pan and smooth the top.
Bake in the middle of the oven for 40 minutes. Remove from oven and allow to cool for 10 minutes in the pan, then invert onto a wire rack.