Ingredients
Scale
- Cooking spray or olive oil (for pan)
- 2 cups (220g) Bob's Red Mill Super-Fine Almond Flour
- ¾ cup (115g) Bob's Red Mill Medium Grind Cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 large eggs
- ⅓ cup milk (or dairy-free soy or nut milk)
- ⅓ cup extra virgin olive oil
- ¾ cup (160g) organic cane sugar (or regular granulated sugar)
- Zest of 1 medium lemon
- ¼ cup fresh lemon juice (from about 1 ½ – 2 medium lemons)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup (60g) confectioner's sugar
- 1 tablespoon lemon juice (for glaze)
- Baked lemon slices for garnish (optional)
Instructions
- Whisk together almond flour, cornmeal, baking powder, and salt in a large bowl.
- In a smaller bowl, whisk eggs, milk, olive oil, sugar, lemon zest, lemon juice, vanilla, and almond extract until smooth.
- Combine wet ingredients with dry ingredients, stirring until incorporated.
- Preheat oven to 350°F (175°C) and prepare a springform pan with cooking spray and parchment.
- Transfer batter to the pan and bake for 35-38 minutes until golden brown.
- Let cool then glaze with confectioner's sugar and lemon juice, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better mixing.
Parchment paper helps prevent sticking.
Cool the cake completely before glazing for best results.
- Prep Time: 15 minutes
- Cook Time: 35-38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 5
- Cholesterol: 70