Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lemon Cornmeal Cake 4.3 (4) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 14, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Lennart Weibull Prep Time: 25 mins Total Time: 3 hrs 15 mins Servings: 8 Yield: 1 9-inch cake Extra-virgin olive oil, eggs, and milk make this Italian-inspired lemon cornmeal cake extra-moist. And it's gluten-free, to boot. Martha made this recipe on "Martha Bakes" episode 810. Ingredients ½ cup milk Finely grated zest and juice of 1 lemon 1 ½ cups raw almonds, finely chopped 1 cup natural cane sugar 1 cup fine yellow cornmeal 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon coarse salt ¾ cup extra-virgin olive oil, plus more for pan 3 large eggs, room temperature 1 teaspoon pure almond extract Confectioners' sugar, for dusting Directions Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in cornmeal, baking powder, baking soda, and salt. Add oil, eggs, and almond extract to milk mixture, and whisk until combined. Stir into cornmeal mixture. Brush a 9-inch springform pan with oil. Pour batter into pan. Bake, rotating pan halfway through, until cake is golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Unmold and dust with confectioners' sugar just before serving. (Cake can be kept, covered, at room temperature up to 2 days.) Originally appeared: Martha Stewart Living, May 2015 Rate It PRINT