‘Tis the season for Meyer lemons and so I set out to make a lemon coffee cake. At first, I planned on one infused with rosemary, but all the recipes I found were crazy complicated and time consuming. I don’t have that kind of patience in the morning. So, I got out my mixing bowls and began experimenting by building on recipes I already knew and ingredients I had on hand. Thankfully, I had recently picked up a jar of lemon curd which made this recipe truly sing. For those of you who haven’t tasted lemon curd (please do so!) it is a delicious, creamy, lemony emulsion that is sweet, yet has enough tang to make your jaw tingle when you eat it. Oh yeah.
The result of my culinary efforts could just as easily be called a breakfast cake. In fact, I ate it for breakfast two mornings in a row. The beauty of this recipe is has bright, lemon flavor, but isn’t overly sweet. I also like the added texture from the cornmeal. Oh yeah –the best part- it isn’t complicated or time consuming.
1/2 cup sugar
2 Tablespoons lemon curd
zest and juice of 1 Meyer lemon
1/3 cup buttermilk (or milk)
1/3 cup extra virgin olive oil
1 1/4 cup flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Directions: Preheat oven to 400 degrees F. In a mixing bowl, beat the eggs for two minutes. Then, add in the sugar, lemon curd, milk and olive oil. Beat together for another two minutes. Then, slowing add in the flour, baking powder, cornmeal, and salt. Blend until creamy.
Pour the mixture in a buttered or oiled baking dish. I used a pretty pie dish that I received this year as a wedding gift.
Smooth out the top.
Bake at 400 degrees for 25 minutes. At the midway point, cover with parchment so that the top doesn’t get too brown.
Allow to cool slightly. Serve with a dollop of lemon curd and a few lemon slices for a pop of color.
Enjoy this lemon cornmeal cake anytime you like!
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