Name: Lemon Cornmeal Olive Oil Cake
Prep time: 15 min
Cook time: 52 min
Total time: 1 h 7 min
Yield: 12
Ingredients: For the cake:; 1½ cups (180 g) organic all purpose flour; ⅓ cup (45 g) organic yellow cornmeal; ¾ cup (155 g) organic sugar; 3½ teaspoons baking powder, (Kirsten used 3 teaspoon); ½ teaspoon salt; 1 cup (250 ml) buttermilk*; 2 large organic eggs; 1 Tablespoon finely grated lemon rind; ½ teaspoon good vanilla extract; ¼ teaspoon good almond extract; ½ teaspoon good lemon extract; ½ cup (125 ml) organic light olive oil; For the glaze:; 1 cup organic confectionery sugar; 3 Tablespoons (45 ml) limoncello or freshly squeezed lemon juice**