Lemon Olive Oil Corn Cake

This yummy confection is part corn bread, part lemon cake, part coffee cake, and totally delicious!  This is an easy and moist cake that makes a perfect accompaniment to your coffee in the morning, with a cup of tea in the afternoon, or as a tasty treat when you need a little something sweet before bed.
 Basically, it is just plain yummy any time of day 🙂

Lemon Olive Oil Corn Cake

3/4 cup corn meal
1/4 cup flour*
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup sugar
zest from 1 lemon
1/2 cup olive oil
3 tablespoons milk
juice from 1/2 lemon
3 tablespoons melted butter
2 tablespoons sugar

Preheat oven to 350 degrees.

Stir cornmeal, flour, baking powder, and salt together.

In a mixing bowl beat eggs, 1/2 cup of sugar, and lemon zest until the mixture is thick and pale yellow, about 6 minutes.  Stir together olive oil, milk and lemon juice, then add this to the egg mixture.  Continue beating on medium speed.  Add cornmeal mixture and continue to beat, reducing speed to low, while ingredients are combined.  Drizzle in the melted butter while the mixer is on low until everything is well mixed.

Line an 8 inch loaf pan with parchment paper and spread paper with oil or butter.  Pour in batter and bake for 40-45 minutes, until the top of cake is lightly browned and the center is done.  Sprinkle with 2 tablespoons of sugar as soon as you remove the cake from the oven. Allow to cool for 10 minutes then use parchment paper to remove cake from the pan.  Continue cooling until cake is cool to the touch.  Slice and serve.  Wrap remaining cake in plastic wrap to keep it fresh.  This cake is as simple and tasty as it looks.  Try it soon and see….or taste…for yourself 🙂

• To make this cake gluten free, substitute coconut flour or almond meal for the 1/4 wheat flour