I love lemon recipes, but especially lemon desserts. The bright combination of sweet and tart is always delicious.
Here is a delightful lemon cornmeal cake, that I top with a lemon glaze. I use a combination of cornmeal and almond flour, which eliminates all wheat (so technically it is ‘flourless’), and this results in a dense, slightly grainy crumb which is totally addictive.
I prefer simple recipes, and this one requires no fancy equipment. It is so straightforward, anyone can make it. A cake that is light enough for breakfast, but goes beautifully for a brunch, celebration lunch, or dessert.
Serve this to mom on Mother’s Day!
For variations, use limes or oranges instead of lemons. Sprinkle this baby with almond slivers, or confectioner’s sugar. Or omit all the citrus and top with an almond glaze. Your choice!
You may also love:
- Dr. Rachel’s Best Low-FODMAP Lemon Recipes
- Low-FODMAP Lemon Butter Cookies with Lemon Buttercream
- Low-FODMAP Citrus Olive Oil Cake with Citrus and Almond
- Low-FODMAP Soft Apple Spice Cookies
- Low-FODMAP Lemon Poppyseed Layer Cake
- Sunny Low-FODMAP Lemonies (Lemon Brownies/Blondies); Gluten-free
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Easy Lemon Cornmeal Cake; Low-FODMAP, Gluten-free
Delicious and elegant lemon cake with an easy technique…no mixer required! This flourless lemon cornmeal cake recipe is also low in FODMAPs. IBS-friendly & gluten-free.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Category: Baked Goods, Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For Lemon Cake:
- 1/2 cup low-FODMAP lactose-free milk*
- Finely grated zest and juice of 1 lemon (1/4 cup)
- 1 cup almond flour*
- 1 cup granulated sugar
- 1 cup fine yellow cornmeal*
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup extra-virgin olive oil
- 3 large eggs, room temperature
- 1 teaspoon almond extract
- Baking spray or olive oil, for greasing pan
For Lemon glaze (optional):
- 1/4 cup lemon juice
- 2 cups confectioner’s sugar
Instructions
- Preheat oven to 325 degrees and line a 9-inch springform pan with parchment, and rub with olive oil or spray with baking spray
- Place oven rack in the middle of oven
- Combine lactose-free milk and lemon juice in a medium bowl, or large measuring cup, and mix together to combine. It will thicken, allow this process to happen for 3-4 minutes
- Whisk together almond flour, sugar, lemon zest, cornmeal, baking powder, baking soda, and salt in a large bowl
- Add oil, eggs, and almond extract to milk mixture, and whisk until combined
- Stir the milk mixture into cornmeal mixture.
- Pour the prepared batter into your pan
- Bake until cake is golden and a tester inserted in center comes out clean (about 55-60 minutes)
- Let cool completely in pan on a wire rack
- Once cool, remove from pan gently and prepare the lemon glaze by whisking the 2 ingredients together well and drizzle over cake
- You may also just sprinkle it with confectioner’s sugar, and omit the glaze
- Store at room temperature. I think this cake is even better the next day 🙂
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using data at time of posting)
- Do not substitute polenta, or other grinds of cornmeal. Only finely ground varieties will result in the proper texture for this cake. Cornmeal is low in FODMAPs, since it is made with a different type of corn from corn-on-the-cob (Cornmeal is made from Dent Corn/Field Corn)
- Almond flour is low-FODMAP at 1/4 cup servings, this is not the same as almond meal (almond meal is a denser grind)
- I have not tried this with non-dairy milks, I used a lactose-free whole milk for the recipe
- Nutritional Data is for cake with optional glaze
