There’s something satisfying about rediscovering an old favorite. After more than 14 years of writing Riegl Palate, my stepmother, Peggy T, recently asked me if I ever revisit recipes. The answer? Not very often. There are always new dishes to try, and my list keeps getting longer. But every now and then a recipe deserves a second moment in the spotlight.

This Lavender and Lemon Olive Oil-Cornmeal Cake is one of those recipes.

When I first shared it almost ten years ago, I made it gluten-free. Recently I baked it again (with regular all-purpose flour) and was reminded just how much I love it. Bright lemon, fragrant culinary lavender, fruity olive oil, and a bit of cornmeal come together to create a cake that’s both elegant and wonderfully unfussy.

One important note: be sure to use culinary lavender. Not all lavender is intended for cooking, and some varieties can taste overly floral or even a bit soapy. I like to buy mine from Mt. Airy Lavender Farm in Coatesville, Pennsylvania, but culinary lavender is also readily available online.

The olive oil keeps the cake tender while the cornmeal adds a subtle, toothsome texture that makes every bite interesting. It’s equally at home as an afternoon tea cake or dressed up for dessert.

When friends came over recently, I served slices topped with Van Leeuwen’s Honeycomb ice cream and fresh summer berries. Despite its name, Honeycomb isn’t made with honey at all—it’s made with pieces of caramel candy that add just the right amount of buttery sweetness and delightful crunch. Those caramel notes paired beautifully with the lemon and lavender flavors in the cake. If you haven’t tried Van Leeuwen ice cream yet, I highly recommend it. Every flavor I’ve tasted has been exceptional, and this one was a perfect match. The cake would also make a wonderful base for strawberry shortcake or any berry dessert.

One of my favorite discoveries? This cake is even better the next day. Toast a leftover slice and enjoy it with your morning coffee or afternoon tea. It freezes beautifully too, making it easy to bake an extra cake for future entertaining.

Sometimes the best recipes aren’t the newest ones—they’re the ones worth making again and again.

Lavender and Lemon Olive Oil-Cornmeal Cake

Summer's perfect cake

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Course Dessert

Servings 8 to 10 servings

Ingredients

3/4 cup all-purpose flour regular see Notes
3/4 cup cornmeal
1 teaspoon baking powder
1 tablespoon dried culinary lavender
1/4 teaspoon Kosher salt
Zest from one medium lemon (~ 2 teaspoons)
1/2 cup flavorful extra virgin olive oil
1/2 cup buttermilk see Notes
1 tablespoon mild honey
3/4 cup white sugar
2 large eggs

Instructions

Preheat the oven to 350˚F. Spray a 9x5 loaf pan with olive oil or canola oil.
In a small bowl, combine flour, cornmeal, baking powder, lavender, salt and lemon zest. Mix using a fork to distribute lavender and lemon zest.
Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix (don’t worry if it separates).
Using a stand mixer or handheld mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.
On medium speed, add dry ingredients in three parts, alternating with wet ingredients. With every addition, make sure to incorporate without overbeating. Scrape down sides as necessary.
Using a rubber spatula, scrape the batter into the oiled loaf pan.
Bake until slightly golden and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.
Transfer pan to a wire rack. Let cool in the pan for 10 minutes and remove from the pan. Let cool to room temperature.
Bread keeps wrapped at room temperature for three days or frozen for three months.

Notes

If you want to make this gluten-free, use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour and gluten-free cornmeal (such as Bob's Red Mill Gluten Free Medium Cornmeal).
I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
Recipe could be doubled and will fit into the bowl of a large stand mixer.