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🍰 Moist Cornmeal Cake with Lemon

288 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Lemon
• 200 g Yogurt Butter (room temperature)
• 175 g Cane Sugar
• 1 Pinch Salt
• 4 Eggs
• 325 g Wheat Flour
• 3 tsp Baking Powder
• 125 g Corn Semolina
• 75 ml Milk (1.5% Fat)

Instructions

1. 1. Rinse the lemon under hot water and pat it dry.
2. 2. Finely grate the yellow zest of the lemon.
3. 3. Cut the 200 grams of butter into small pieces.
4. 4. Place the butter pieces, lemon zest, sugar, and salt into a large bowl.
5. 5. Beat the mixture with a hand mixer until creamy and fluffy.
6. 6. Stir the eggs into the butter mixture one by one.
7. 7. Sift the flour and baking powder into a separate bowl.
8. 8. Mix the flour mixture with the cornmeal.
9. 9. Cut the lemon in half and squeeze out the juice.
10. 10. Take three tablespoons of lemon juice and stir it into the batter.
11. 11. Grease the loaf pan (25 cm long) with the remaining butter.
12. 12. Dust the pan with a little flour so the cake does not stick.
13. 13. Add the dry ingredients (flour, cornmeal) alternately with the milk to the egg-butter mixture.
14. 14. Stir everything gently into a smooth batter.
15. 15. Pour the batter into the prepared pan.
16. 16. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
17. 17. Bake the cake for 35 to 40 minutes.
18. 18. Remove the cake from the oven and place it on a wire rack.
19. 19. Let the cake cool in the pan for ten minutes.
20. 20. Turn the cake out of the pan onto the wire rack.
21. 21. Let the cake cool completely.

Nutrition per serving

• kcal: 288
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 36 g