Martha Stewart Cornmeal Cake (Gluten Free) Tell a Friend

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Martha Stewart Lemon Cornmeal Cake

¾ C extra virgin olive oil
1 ½ C ground almonds or almond flour
1 C sugar
½ C whole milk
juice of 1 lemon
zest of 1 lemon
1 C stone ground Italian corn (can use stone ground corn with germ and kernel cornmeal such as Bob’s Red Mill). It is carried at Market Basket and Hannaford’s.
½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
3 large eggs
1 tsp almond extract (do not use extra)
9” spring form pan oiled generously with olive oil and 2 large and 1 small mixing bowls.

Preheat oven to 325 degrees

Deciduate milk with lemon (put lemon juice in milk, gently stir and let rest, it will curdle slightly).

Pulse food process the almonds and sugar together, then add the lemon zest.

Put into a mixing bowl for the dry ingredients and add 1 C Italian ground corn, baking soda, baking powder and salt.

Add the almond extract to the milk with lemon, and beat each of the 3 eggs and add to milk separately and gently mix after each egg.

Add olive oil to milk and egg mixture.

Add the wet ingredients to the dry and mix. Pour into pan.

Bake at 325 degrees for 50-55 minutes.

Cool completely on rack and sprinkle with powdered sugar.

Brief Description

This is a heavy texture rustic one layer cake. It has the fresh taste of lemon served with a dusting of powdered sugar. It satisfies the sweet tooth, especially when served after a light meal such as seafood. The Hall's really enjoy it! I bring it to potlucks and family dinners. One of Jeremy's favorites:)

Main Ingredient:

Whole grain medium ground corn, lemon

Category:  Desserts

Cuisine:  American

Prep Time: 20 min
Cook Time: 55 min


The key to maintain the authenticity of recipe is to use the stone ground corn and not the fluffy corn used for modern corn bread.

Pairs well with vanilla ice cream.



The Food Network

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Posted On:

April 7, 2019

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