Ingredients
- ½ cup unsalted butter (melted 113 grams)
- 2 lemons
- ¾ cup sugar (plus 2 teaspoons)
- 2 eggs
- ¾ cup sour cream
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ cups flour
- ½ cup cornmeal (finely ground)
- 6 oz raspberries (fresh, small container)
- For the Glaze
- ¾ cup confectioner's sugar (sifted)
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°
- Butter or spray a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment or waxed paper
- Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs. Whisk vigorously until pale and smooth, about 30 seconds
- Add the sour cream, melted butter and salt, and mix until smooth combined. Whisk in the baking powder and baking soda
- Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and gently fold them into the batter.
- Spoon the batter into the prepared pan and smooth the top. Add the remaining raspberries to the top, and sprinkle the remaining 2 teaspoons of granulated sugar over the top
- Bake the cake until puffed and golden brown, and a toothpick or cake tester inserted in the center comes out clean, about 40 to 45 minutes
- Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan, around 1 ½ - 2 hours at room temperature
- When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a cooling rack
- While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. In a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin glaze
- Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days
Nutrition Facts
Lemon Raspberry Cornmeal Cake
Serving Size
12 g
Amount per Serving
Calories
270
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
56
mg
19
%
Sodium
213
mg
9
%
Potassium
115
mg
3
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
374
IU
7
%
Vitamin C
14
mg
17
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.