- Nonstick cooking spray
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons lemon zest
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup extra-virgin olive oil
- 1/2 cup honey
- 1/4 cup sour cream
- Honey Lemon Syrup, recipe follows
- Fresh berries (blackberries and raspberries), for serving, optional
- Whipped cream, for serving, optional
Preheat the oven to 350 degrees F and adjust the rack to the center of the oven. Spray a 9-inch cake pan generously with nonstick spray.
Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.
Add the eggs and both sugars to the bowl of a standing mixer and beat until smooth, 3 to 4 minutes. Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 to 2 minutes. Add the dry ingredients in increments until blended. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool on a wire rack for 30 minutes before using a paring knife to loosen the cake from the sides of the pan, and removing to a cake plate.
Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup. Serve with fresh berries and whipped cream and a little extra honey syrup.
Honey Lemon Syrup:
- 1 cup honey
- Two 3-inch strips lemon zest
- Juice of 1 lemon
Add honey, 1 cup water and the lemon zest to a saucepan over medium-high heat. Stir and lightly simmer for 25 minutes.
Squeeze in the lemon juice, and then remove from the heat. Remove the lemon zest and cool completely before using.