Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups all-purpose flour
  • 1/3 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon lemon zest
  • Juice of half a lemon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup citrus olive oil or any light olive oil
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest

Instruction

  • Preheat oven to 350 °F. Line the bottom of a 9 inch round pan with parchment paper (I traced it and then cut it to fit the bottom of the pan perfectly) then lightly grease the rest of the cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  • In a medium bowl, whisk together buttermilk, eggs, lemon zest, vanilla extract, almond extract, and olive oil.
  • Make a well in the center of the dry ingredients then pour the liquid in. Gently fold the dry ingredients into the wet ingredients. Definitely try to FOLD it instead of STIRRING it. It yields a way lighter cake and won't be as dense. Fold until everything is incorporated and no dry ingredients and clumps can be seen.
  • Pour the batter into the prepared cake pan and bake on the middle rack in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Once you have removed the cake from the oven, run a sharp knife around the edges then carefully (with oven mitts on) place a wire cooling rack on the cake in the pan. Holding the cake pan and wire rack, invert the cake onto the wire rack. Place another wire rack on top of the cake then invert again so the cake is now upright. Let cool completely.
  • While the cake cools, make the glaze in a small bowl. Whisk together all the ingredients and set aside. If you prefer a thinner glaze, add more lemon juice or water.
  • Once cake has cooled, pour the glaze on the top of the cake and serve!