Lavender and Lemon Olive Oil-Cornmeal Cake (Gluten-Free)
Ingredients
- 3/4 cup all-purpose flour regular or gluten-free – see Note
- 3/4 cup cornmeal
- 1/4 fine sea salt
- 1 teaspoon baking powder
- 2 tablespoons freshly chopped lavender leaves and flowers
- Zest from one lemon ~ 1 teaspoon
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup flavorful extra virgin olive oil
- 1/2 cup buttermilk see Note
- 1 tablespoon mild honey
Instructions
- Preheat oven to 350˚F. Spray a 9x5 loaf pan with olive oil or canola oil.
- In a small bowl, combine flour, cornmeal, salt, baking powder, lavender 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 batter into oiled baking dish.
- 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 pan for 10 minutes and remove from pan. Let cool to room temperature.
- Bread keeps wrapped at room temperature for three days or in the freezer.
Notes
* If you want to make this truly 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 or tripled and will fit into the bowl of a stand mixer.
* 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 or tripled and will fit into the bowl of a stand mixer.
