Meyer Lemon, Olive Oil, and Cornmeal Snack Cake

January 25, 2012


‘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.


2 eggs

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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Other posts you may enjoy:

  1. Lemon Curd and Blueberry Ribbon Cake
  2. Cornmeal and Lime Cookies
  3. Lemon Yogurt Muffins
  4. Spiced Sour Cream Coffee Cake
  5. A Royal Wedding with Cranberry Lemon Scones


Emily (Edible Psychology) January 27, 2012 at 10:34 am

Ooh, I love lemon curd, and this cake looks amazing! I have just added it to my (long) weekend to-make list!


Katrina (GF Gidget) January 26, 2012 at 9:03 am

That looks delicious, and I love how you used a “pie plate” to bake it! It looks so fancy!

Aparna B. @ Not A Leaf January 25, 2012 at 8:27 pm

Looks great!! Would be good for breakfast or tea time!

tafino January 25, 2012 at 7:00 pm

mama mia! that looks delicious! perfect for breakfast or for therapy for bad days :) and the fact you use the healthy olive oil I love it! good post

Jen @ Keepitsimplefoods January 25, 2012 at 8:22 pm

Thank you! Enjoy!

Jan January 25, 2012 at 4:48 pm

It would be great if measurements were more specific…meyer lemons come in many sizes – could we have a proper measurement? Tablespoon/s?

Also for those living outside the USA and Myanmar, could you provide metric measurements? 400 degrees is Farenheit- most people use celcius.

L A Cochran January 25, 2012 at 1:08 pm

That does look/sound yummy!

Laura @ Sprint 2 the Table January 25, 2012 at 10:12 am

How beautiful! I love the sweetness of Meyer lemons. I bet it was perfect with the curd and the texture from the cornmeal!

Lauren at Keep It Sweet January 25, 2012 at 9:40 am

I would love this for breakfast (well and of course dessert) topped with some yogurt!

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