Lemon Raspberry Cornmeal Cake
Published Date: June 23, 2022
Total Time: 1 hour 15 minutes (45 minutes baking + 30 minutes cooling)
Ingredients
Measurements in both volume and weight are provided for precision.
For the Cake:
113g (½ cup) unsalted butter, melted (cooled to 50°C/120°F) + extra for greasing the pan
2 medium lemons (zested and juiced)
150g (¾ cup) granulated sugar, plus 2 tsp extra
2 large eggs, room temperature
185g (¾ cup) sour cream, room temperature
1.5g (¾ tsp) kosher salt (e.g., Diamond Crystal) or 0.75g (½ tsp) fine sea salt
1.5g (1½ tsp) baking powder
0.75g (½ tsp) baking soda
160g (1¼ cups) all-purpose flour
70g (½ cup) fine cornmeal
170g (6-ounce) fresh raspberries, divided
1–2 tbsp lemon juice (from zested lemons)
For the Glaze:
75g (¾ cup) sifted confectioners’ sugar
Pinch of salt
1–2 tbsp fresh lemon juice
Equipment Needed
9-inch round or 8-inch square cake pan
Parchment paper (for lining the pan)
Microplane zester
Large mixing bowl
Whisk, rubber spatula, offset spatula
Wire cooling rack
Skewer or toothpick (for testing doneness)
Preparation
Step 1: Prep the Baking Pan & Oven
Preheat oven to 175°C (350°F). Grease the pan with butter, then line the bottom with parchment paper, pressing firmly to eliminate air bubbles. Ensure the paper adheres smoothly to all sides to prevent batter leakage.
Step 2: Zest & Base Batter
Zest the 2 lemons using a microplane, collecting 2–3 tbsp zest into a large bowl. Add ¾ cup sugar and 2 room-temperature eggs. Whisk vigorously for 30 seconds until the mixture lightens to a pale yellow and becomes smooth (avoid over-whisking, which can curdle the eggs).
Step 3: Add Wet Ingredients & Leavening
Stir in sour cream and cooled melted butter until fully emulsified (no separation). Sift in baking powder and baking soda, then whisk gently to incorporate without deflating the batter.
Step 4: Mix Dry Ingredients & Fold Raspberries
Add flour and cornmeal, then stir with a rubber spatula until just a few flour streaks remain (overmixing develops gluten, leading to a dense cake). Gently fold in ⅔ of the raspberries, preserving their texture.
Step 5: Fill & Top the Pan
Transfer batter to the prepared pan, smoothing the surface with an offset spatula. Arrange the remaining raspberries on top in a single layer. Sprinkle the 2 tsp extra sugar over the raspberries to caramelize during baking.
Step 6: Bake Until Golden
Bake for 40–45 minutes, rotating the pan halfway for even browning. The cake is done when puffed, golden-brown, and a skewer inserted into the center comes out clean (no wet batter).
Step 7: Cool & Remove
After baking, run an offset spatula around the pan’s edges to loosen the cake. Let it cool completely in the pan (30 minutes) to retain structure. Once cool, invert onto a serving plate, peel off the parchment, and set aside.
Step 8: Make the Glaze
While the cake cools, juice the zested lemons to yield 2 tbsp. In a medium bowl, combine confectioners’ sugar, a pinch of salt, and 1 tbsp lemon juice. Whisk until smooth; add more lemon juice if needed for a thin, opaque glaze (not too runny).
Step 9: Glaze & Serve
Drizzle the glaze over the cooled cake. Let it set for 5 minutes before serving. Store leftovers in an airtight container at room temperature for up to 2 days.
Reader Feedback
Almond Flour Swap: “Substituted almond flour for cornmeal and Greek yogurt for sour cream—it was delicious!”
Herb Caution: “As a pastry chef, avoid strong herbs like rosemary; it overpowers raspberries. For floral notes, culinary lavender works better, but the original is perfect.”
Reduced Sugar Success: “Used whole-milk goat Skyr and cut sugar to ½ cup—sweetness and texture were ideal!”
Gluten-Free Adaptation: “Made with GF flour—still excellent and easy!”
Muffin/Loaf Ideas: “Baked as mini muffins: 15-minute baking time, perfect for snacks!”
Dual Dairy Mix: “Combined sour cream and whole yogurt (plus extra raspberries)—so good!”
Note: Adjust baking time for smaller portions (e.g., muffins: 18–20 minutes at 175°C/350°F).
