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Lemon-Raspberry Cornmeal Cake Recipe

Lemon-Raspberry Cornmeal Cake Recipe

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Ingredients:

Serving

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 lemon , zest of
1 cup fresh raspberry
1 1/4 cups buttermilk
1/3 cup melted butter
2 large eggs
1 tbsp cream

Directions:

Preheat oven to 350 degrees F.
Grease an 8 or 9 skillet.
In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
Pour wet mixture into dry, and stir just until moistened.
Let sit 5 minutes, then pour into skillet.
Pour 1 Tbsp cream (any kind) over top, and place in oven.
Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
Great served with a dollop of vanilla yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	374.64 Kcal (1569 kJ)
Calories from fat	127.15 Kcal
		% Daily Value*
Total Fat	14.13g	22%
Cholesterol	95.38mg	32%
Sodium	276.97mg	12%
Potassium	429.1mg	9%
Total Carbs	56.07g	19%
Sugars	28.66g	115%
Dietary Fiber	2.71g	11%
Protein	7.32g	15%
Vitamin C	10.5mg	17%
Vitamin A	0.1mg	4%
Iron	2.4mg	13%
Calcium	194.7mg	19%

Amount Per 100 g
Calories	217.67 Kcal (911 kJ)
Calories from fat	73.88 Kcal
		% Daily Value*
Total Fat	8.21g	22%
Cholesterol	55.42mg	32%
Sodium	160.93mg	12%
Potassium	249.31mg	9%
Total Carbs	32.58g	19%
Sugars	16.65g	115%
Dietary Fiber	1.58g	11%
Protein	4.26g	15%
Vitamin C	6.1mg	17%
Vitamin A	0.1mg	4%
Iron	1.4mg	13%
Calcium	113.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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