Redbud & Lemon Cornmeal Loaf

Recipe

15 INGREDIENTS • 10 STEPS • 1HR 40MINS

Redbud & Lemon Cornmeal Loaf

5

3 ratings

This loaf cake, with its lemon glaze and the sprinkling of fresh redbud blossoms, is everything I could have hoped for. Not only does it show off the vibrant redbud blossom, but the flavors work together perfectly.

Redbud & Lemon Cornmeal Loaf

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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

This loaf cake, with its lemon glaze and the sprinkling of fresh redbud blossoms, is everything I could have hoped for. Not only does it show off the vibrant redbud blossom, but the flavors work together perfectly.

1HR 40MINS

Total Time

$1.11

Cost Per Serving

Ingredients

Servings

12

US / Metric

Cake

1 2/3 cups

All-Purpose Flour

or Gluten-Free All Purpose Flour

2/3 cup

Fine Ground Cornmeal

1/2 Tbsp

Baking Powder

1/4 tsp

3

1/2 cup

or Brown Sugar or Coconut Palm Sugar

1/2 cup

1 cup

Yogurt

or Sour Cream

1/2 cup

Butter, melted

2 Tbsp

Avocado Oil

or Neutral oil

1 tsp

Vanilla Extract

1

Large Lemon, zested, juiced

1 1/2 Tbsp of juice and 1 Tbsp of zest needed

1 1/2 cups

Redbud Flowers

Glaze & Garnish

3/4 cup

Powdered Confectioners Sugar

2 Tbsp

Redbud Flowers

Nutrition Per Serving

VIEW ALL

Calories

321

Fat

12.7 g

Protein

4.6 g

Carbs

48.7 g

Redbud & Lemon Cornmeal Loaf

Save

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Cooking InstructionsHide images

step 1

Preheat your oven to 350 degrees F (180 degrees C).

step 2

In a medium bowl, mix together All-Purpose Flour (1 2/3 cups), Fine Ground Cornmeal (2/3 cup), Baking Powder (1/2 Tbsp), and Salt (1/4 tsp). Set aside.

step 3

In another medium bowl, whisk together the Eggs (3) and Raw Cane Sugar (1/2 cup) until blended.

step 4

Add the Honey (1/2 cup) and whisk together until combined. Add the Yogurt (1 cup), Butter (1/2 cup), Avocado Oil (2 Tbsp), 1 Tbsp of Lemon (1), and Vanilla Extract (1 tsp), whisking until well combined.

step 5

Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Add the Redbud Flowers (1 1/2 cups) to the batter and gently fold until just incorporated.

step 5 Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Add the Redbud Flowers (1 1/2 cups) to the batter and gently fold until just incorporated.

step 6

Pour the batter into the prepared baking pan, smoothing the top with a spatula.

step 6 Pour the batter into the prepared baking pan, smoothing the top with a spatula.

step 7

Bake in the middle of the oven for about 60 minutes or until a cake tester comes out clean.

step 8

Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.

step 9

Whisk together the Powdered Confectioners Sugar (3/4 cup) and 2 Tbsp of lemon juice in a small bowl. Drizzle the glaze over the cake and while the glaze is still wet, sprinkle top with Redbud Flowers (2 Tbsp).

step 9 Whisk together the Powdered Confectioners Sugar (3/4 cup) and 2 Tbsp of lemon juice in a small bowl. Drizzle the glaze over the cake and while the glaze is still wet, sprinkle top with Redbud Flowers (2 Tbsp).

step 10

Slice, serve and enjoy!

step 10 Slice, serve and enjoy!

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