Lemon Corn Cake

Name: Lemon Corn Cake
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 3/4 cup lemon-flavored low-fat yogurt; 2 teaspoons finely grated lemon peel; 1 tablespoon vegetable oil; 1 large egg yolk; 2/3 cup non-fat milk; 3 large egg whites; Non-stick cooking spray; 3 tablespoons fresh lemon juice; 1/2 cup powdered sugar

Recipe GLPR7a2f79c8f95ff5

Dessert

38 min

164 cal

Servings: 12

Oven

A light and tangy lemon corn cake with a tender crumb, made with cornmeal and yogurt for moisture. Topped with a bright lemon glaze, this dessert is perfect for serving as a refreshing treat.

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Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup lemon-flavored low-fat yogurt

2 teaspoons finely grated lemon peel

1 tablespoon vegetable oil

1 large egg yolk

2/3 cup non-fat milk

3 large egg whites

Non-stick cooking spray

3 tablespoons fresh lemon juice

1/2 cup powdered sugar

Directions

Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 400°F. In a large mixing bowl, combine the cornmeal, flour, granulated sugar, baking powder, and salt. Whisk together until evenly distributed.
In another bowl, whisk together the lemon-flavored yogurt, grated lemon peel, oil, egg yolk, and non-fat milk until well combined. Pour this wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Using an electric mixer, beat the egg whites on high speed until stiff peaks form.
Gently fold the whipped egg whites into the cornmeal batter in two additions, using a spatula to preserve the airiness.
Coat a 9-inch round cake pan with non-stick cooking spray. Pour the batter into the prepared pan.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the top is lightly golden.
While the cake bakes, prepare the optional lemon glaze: In a small saucepan over low heat, gently warm the lemon juice and powdered sugar together, stirring until smooth and pourable. Do not boil.
Remove the cake from the oven and let cool for 5 minutes. Using a fork, prick the top of the cake all over, creating numerous small holes.
Slowly pour the lemon glaze over the entire top of the cake, allowing it to soak into the holes and drip down the sides. Allow to cool completely before serving.

Comments

Grocery List Plus Editorial Staff4

This cake hits Charlotte's pantry well—all ingredients are standard finds at Harris Teeter, Food Lion, or Walmart with no second stops required. At roughly $0.75 per serving (driven mainly by eggs and sugar), it's economical for a dessert that yields twelve servings. The stated 38 minutes understates it by about ten minutes once you factor in sifting dry ingredients, zesting and juicing lemon, and beating egg whites, though the actual hands-on work is light. It's a sturdy, make-ahead cake that reheats gently and suits a dinner-party dessert or lunchbox slice better than a fussy same-night affair.