Fluffy Lemon Cornmeal Cake
A light and airy cornmeal cake with a bright lemon fragrance, inspired by a beloved Brazilian classic. The secret to its cloud-like texture lies in folding in stiff egg whites, making every slice melt in your mouth. Perfect for afternoon tea, birthdays, or simply treating yourself.
🛒 Ingredients
15 servings
- 400 g (2 cups) sugar
- 150 g (1 cup) fine cornmeal
- 240 g (2 cups) all-purpose flour, sifted
- 120 ml (½ cup) sunflower or vegetable oil
- 3 large eggs, whites and yolks separated
- 240 ml (1 cup) whole milk
- 11 g (1 tbsp) baking powder
- Zest of 1 unwaxed lemon
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Directions
- 1
Preheat oven to 350 °F / 180 °C. Grease and flour a 9-inch bundt or ring pan.
- 2
Using a mixer, beat the egg yolks with the sugar and oil until pale, thick, and fluffy, about 3 minutes. Gradually add the milk, then fold in the sifted cornmeal and flour until just combined.
- 3
In a clean, grease-free bowl, beat the egg whites to stiff peaks. Gently fold them into the batter in three additions, preserving as much air as possible.
- 4
Stir in the baking powder and lemon zest with a light hand, pour the batter into the prepared pan, and bake for 35–40 minutes until a toothpick comes out clean and the top is golden.
- 5
Cool in the pan for 10 minutes before turning out onto a wire rack.
💡 Chef's Tip
Make sure your bowl is completely grease-free when beating the egg whites — even a trace of yolk will prevent stiff peaks. Swap lemon for orange zest for a softer, sun-kissed flavour.
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