This golden brown cake cornbread has everything you would expect in a freshly made batch of cornbread but has a fluffy texture that resembles cake. It's moisten with a lemony simple syrup and topped with a sweet lemon glaze. Serve it as a side or dessert... you decide.
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Why this recipe works
This recipe truly taste like cornbread but with a light fluffy texture that gives you the feel of cake. Honestly, you can serve it for breakfast or brunch with a cup of freshly made coffee or tea. Or, serve it as a light dessert topped with fresh berries. As you can see this lemon cake cornbread is pretty versatile.
What goes into this recipe
Ingredient Notes
- You may think to use butter to make this cake cornbread super moist; however, I recommend a quality neutral oil such as grape-seed oil.
- Use pure honey as a sweetener instead of sugar. Honey will give it the perfect amount of sweetness that you'll expect in cornbread.
- When making the lemony simple syrup use fresh lemons instead of bottled lemon juice that's in the green bottle. This process only takes a few minutes and is well worth it.
- You do not have to bring your eggs to remove temperature for this recipe.
- I highly recommend using Bob's Red Mill Cornbread in this recipe, this is not a sponsored post I just absolutely love this product. It can be found at most grocery stores including sprouts and I believe target.
- You can use buttermilk, regular milk or almond milk.
How to make lemony cake cornbread
- Mix all ingredients and pour into a prepared baking pan line with parchment paper or Pam baking spray or cast iron skillet.
- Place in preheated oven and bake for 25 to 30 minutes.
- Meanwhile, make lemony simple syrup.
- Remove from oven and gently poke several holes on top surface using a toothpick or fork.
- Remove lemony simple syrup from stove-top and use pastry brush to brush on simple syrup. (Photo of lemony simple syrup not shown, please refer to recipe care below).
- Allow to cool while you make the lemon glaze. (Photo not shown, please refer to recipe card below).
- Gently spread or drizzle lemon glaze on top, slice and enjoy.
FAQs
Is cornbread cake a side or dessert?
This is for you to decide. In my opinion, it can be served as either. It's not an overly sweet dessert by any means which makes it work as a side dish. However, if you're looking for a light dessert that isn't too sweet, this recipe will work beautifully as well. Make can make it a little fancy by topping with fresh strawberries, blackberries or blueberries.
Can you freeze cornbread cake?
Yes, you can either slice into large sections or leave it whole then wrap securely with plastic warp then into a ziploc freezer bag or container with a tight fitting lid. You can store up to 3 months in the freezer.
Expert Tips
- As mentioned above, use a quality neutral oil such a grape-seed oil instead of butter.
- Do not over-mix the ingredients, mix until just combined.
- Either line your baking dish with parchment paper or spray generously with Pam baking spray to prevent your cake cornbread from sticking to the pan.
- Set a timer if necessary, so you will not over bake.
- When you remove it from the oven, use a tooth pick or fork to gently poke holes on the top surface before brushing the entire surface with the lemony simple syrup.
- The cake cornbread will soak up the simple syrup adding more moisture to the cake.
- Allow the cake to cool slightly before add the glaze on top.
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If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Moist Lemon Cake Cornbread
Golden brown cake cornbread has everything you would expect in a freshly made batch of cornbread but has a fluffy texture that resembles cake
Print Recipe
Pin Recipe
Calories: 322kcal
Equipment
- 1 Cake pan
- 1 Strong whisk
- 1 Mixing bowl
Ingredients
Dry Ingredients
- 1 cup unbleached all-purpose flour
- ¾ cup cornmeal/cornbread (Bob's Redmill Cornbread Cornmeal (love this brand))
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 2 eggs
- ⅓ cup grape seed oil (or other neutral cooking oil, extra virgin olive oil, vegetable oil)
- ½ cup honey (or maple syrup)
Simple Syrup
- ¼ cup lemon juice (using fresh lemons)
- ¼ cup granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice (use fresh lemons)
Instructions
- Preheat oven to 350 degrees.
- Prepare baking pan or skillet by spraying with cooking spray or line with parchment paper to prevent cornbread cake from sticking.
- In a mixing bowl, combine dry ingredients and whisk . In a measuring cup, combine wet ingredients and whisk. Add wet ingredients to dry ingredients and whisk until just combine (DO NOT OVER MIX).
- Pour batter into prepared baking pan and place in preheated oven and bake until light golden brown.
- Bake for 25 to 30 minutes. Check for doneness by inserting a butter knife or toothpick into the center of the cornbread. If it comes out clean, it's is done.
- Meanwhile, in a small sauce pan, add sugar and fresh lemon juice and place over medium heat. Stir until sugar dissolves and syrup reduces or thickened. Make sure there aren't any seeds from the lemons in the syrup. Set aside.
- After removing cornbread from oven, gently poke several holes on top surface using a toothpick or fork.
- Use pastry brush to brush simple syrup over the top then allow the cornbread to cool while you make the lemon glaze.
- To make the lemon glaze, place powdered sugar and lemon juice into a mixing bowl and whisk until smooth. Add more lemon juice or sugar until you reach your desired consistency. Make sure there aren't any seeds from the lemon juice.
- Gently spread or drizzle lemon glaze on the top.
Notes
- Feel free to use 100% maple syrup in place of honey if desired.
- Whisk dry ingredients to make sure they are all incorporated before adding the wet ingredients.
- Baking powder acts as a leavening which makes the cornbread more fluffy do not leave it out.
- Mix the batter until just combined (over-mixing can cause the cornbread to become tough).
- Add the cooking oil before adding the honey as the oil coats the measuring cup making the honey easier to pour from the measuring cup.
- As mentioned above, use a quality neutral oil such a grape-seed oil instead of butter.
- Either line your baking dish with parchment paper or spray generously with Pam baking spray to prevent your cornbread from sticking to the pan.
- Set a timer if necessary, so you will not over bake.
Nutrition
Calories: 322kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 195mg | Potassium: 247mg | Fiber: 1g | Sugar: 40g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 1mg
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Elaine
What size cake pan do you recommend? Looks lovely!
Cree
Hi Elaine - Thanks so much. I also like to use a 9-inch round cake pan. It will turn out beautifully. Let me know if you have any other questions.
Dawn
I love cornbread. This sounds wonderful with the lemon. Love your pictures!
Cree
Hey Dawn - Thank you so very much. I really appreciate your kind words. The lemony twist makes this cornbread so addicting.