Wednesday, March 30, 2016

Meyer Lemon Cornmeal Upside-Down Cake

Today I am sharing a delightful tried and true polenta cake recipe, from pastry chef Hannah Buoye, found on - Meyer Lemon Cornmeal Upside-Down Cake. It's bright and tart, yet sweet, and absolutely delicious. It's such a pretty cake too. 

"As the sliced lemons bake under the cake and absorb butter and brown sugar, they take on a marmalade-like quality."
This is not a light and airy cake because it's made with cornmeal. It's dense, moist and scrumptious. 

My sister found this terrific cake while searching for Meyer lemon recipes. She had several Meyer lemons leftover from making Meyer Lemon Marmalade with Mandarins and Lavender - that awesome recipe is coming soon! We were busy in her kitchen during my visit to Alaska.

This recipe was easy to follow and turned out perfect. My sister actually doubled the recipe and made two cakes.  

If you are looking for a great lemon dessert, I highly recommend giving this one a try, you will not be disappointed. Add a dollop of lightly sweetened whipped cream and you have a beautiful dessert you will be proud serving to family and friends.

Meyer Lemon Cornmeal Upside-Down Cake

Recipe by pastry chef Hannah Buoye, found on

  • 3/4 cup butter, softened, divided
  • 3/4 cup packed light brown sugar
  • 2 or 3 whole Meyer lemons, plus zest of 2 large Meyer lemons
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup flour
  • 3/4 cup fine cornmeal (such as Bob's Red Mill)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk 
  • 1 teaspoon vanilla extract

Please head to for the directions and to print the recipe.

This cake is being shared at Weekend Potluck.

Thanks so much for stopping by,

1 comment:

Mimi G said...

We love lemon desserts....especially Meyer lemons. Like the idea of cornmeal in the cake mix. Pinned. Thanks for sharing.