This gloriously gluten-free lemon-almond cake gets its unique texture from the addition of stone-ground cornmeal. The bright citrus glaze and toasted almond topping ensure that this one will be an instant favorite.
To prepare cake, weigh or lightly spoon cornmeal and flours into dry measuring cups; level with a knife. Combine cornmeal, flours, baking powder, and xanthan gum in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon rind. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
To prepare glaze, combine powdered sugar and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until sugar dissolves. Remove from heat.
Pierce entire surface of cake with a wooden pick. Slowly pour warm glaze over cake, letting it soak into cake. Sprinkle with almonds. Cool cake completely in pan on wire rack.
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