LEMON-RASPBERRY CORNMEAL CAKE
A very easy and delicious dessert or snack-cake (breakfast?) to throw together in a snap. Full of flavor and chock-full of comfort!
Provided by Megohm
Categories Quick Breads
Time 45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 273.7, Fat 10.2, SaturatedFat 5.8, Cholesterol 76.8, Sodium 394.9, Carbohydrate 40.9, Fiber 1.6, Sugar 21.4, Protein 5.6
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