Moist Cornmeal Cake
A tender, golden cornmeal cake with a lightly grainy texture that melts in your mouth. Easy to make and naturally gluten-free, it's a comforting treat perfect for afternoon tea or dessert any day of the week.
🛒 Ingredients
10 servings
- 1½ cups (200 g) fine cornmeal
- 2 large eggs
- ½ cup (100 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 cup (250 ml) whole milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- Butter and cornmeal for the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a 9-inch (22 cm) round cake pan and dust with cornmeal.
- 2
In a large bowl, beat the softened butter with the sugar and salt until light and creamy.
- 3
Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- 4
Add the cornmeal and baking powder, then gradually pour in the milk, whisking as you go.
- 5
Beat the batter with an electric mixer for 2 minutes until completely smooth and well combined.
- 6
Pour into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
💡 Chef's Tip
For the best texture, let the cake cool completely before slicing. Dust with powdered sugar or serve alongside fresh berries for an elegant finish.
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Same category — Desserts
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