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Almond cornmeal cake with candied lemons

Lemon almond cake with candied lemons - almond cornmeal cake with candied lemons


  • 2 1/2 cups almond flour
  • 1/2 cup cornmeal (gluten free)
  • 2/3 cup fine cornmeal or masa flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 cup (8oz) unsalted butter at room temperature
  • 2 large eggs
  • 1/4 cup olive oil
  • 1 tsp almond extract
  • 3 lemons, juiced and zested
  • confectioners sugar
  • 3 lemons for garnish



Preheat the oven to 320º.

In a large bowl add almond flour, cornmeal, masa flour, baking powder, and salt. Mix well.

In another bowl, using stand mixer or hand held, beat butter and sugar until light and fluffy, approx. 3 minutes.

Add eggs, one at a time, then almond extract, olive oil, and finally lemon juice and zest. Mix to incorporate.

Add flour mixture in thirds, until a smooth batter is created.

Brush a 9 inch springform pan with oil.

Pour batter into pan. Bake, rotating once until golden brown and a tester inserting in center comes out clean, about 50-60 minutes.

Let cool completely in pan on a wire rack.

For the candied lemons, preheat oven to 275º, Line a baking pan with parchment.

Slice lemons thinly and remove any seeds, arrange in a single layer on pan.

Sprinkle lemon slices with 1/4 cup sugar.

Bake for 45-50 minutes or until lemons are almost dry and covered with a sugary glaze.

While still warm, loosen slices from paper to prevent sticking.

Remove cooled cake from pan, place candied lemons on top and dust with confectioners sugar.


Find more of Pamela’s gluten free recipes at

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