With lemon adding brightness and almond adding depth, this extra-virgin lemon cornmeal cake is rich in taste and moist in texture. Sprinkled with a dusting of powdered sugar (icing sugar for those of us in Canada) it’s a cake that’s simple enough to bake on a weeknight but delicious enough to wow at a party.
Ingredients
- ¼ cup Silk® Unsweetened Original Almondmilk
- Grated zest and juice of 2 large lemons (1/4 cup lemon juice)
- 1 cup non-GMO fine yellow cornmeal
- ½ cup fine almond flour
- ½ cup gluten-free baking flour
- ½ cup natural cane sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup extra-virgin olive oil
- ¼ cup unsweetened applesauce
- 1 tsp almond extract
- Icing/powdered sugar to dust the top
Preparation
-
Preheat oven to 350°F.
-
Grease a nine-inch circular baking pan and set aside.
-
In small bowl combine non-dairy milk and lemon juice.
-
In a large bowl combine all dry ingredients and whisk to combine.
-
In separate bowl combine olive oil, applesauce, and almond extract. Whisk to combine.
-
Pour wet ingredients (including lemon and non-dairy milk mixture) into dry and fold to incorporate mixture completely.
-
Pour into prepared baking pan and bake 30 minutes or until browned on top and set.
-
Let cool completely in pan on a wire rack.
-
Before serving, dust with confectioners’ sugar.
