Meyer lemon + thyme cornmeal cake

• Vegetarian

• Produce

  • 1 Meyer lemon, juice of
  • 2 Meyer lemons, Zest of
  • 2 tbsp Thyme, fresh leaves

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 125 g All-purpose flour
  • 2 tsp Baking powder
  • 125 g Cornmeal flour, finely ground
  • 100 g Granulated sugar
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 125 g Olive oil

• Dairy

  • 250 g Buttermilk

Found on localmilkblog.com

Ingredients

• 125 grams all purpose flour
• 125 grams finely ground cornmeal flour
• 2 teaspoons baking powder
• 100 grams granulated sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons fresh thyme leaves (roughly chopped)
• zest of 2 Meyer lemons (regular lemons can also be used)
• juice of 1 Meyer lemon
• 125 grams olive oil
• 250 grams buttermilk
• 2 large eggs

Directions

• Heat oven to 350° F and grease a loaf pan or spray with organic cooking spray. In one bowl combine the flours, baking powder, sugar, salt, thyme, and lemon zest.
• In a second bowl, combine the lemon juice, olive oil, buttermilk, and eggs. Stir the wet ingredients until completely the mixture has a uniform consistency.
• Pour the wet ingredients into the dry ingredients and mix gently, just until no dry bits remain. Pour the batter into the loaf pan and bake for 45 minutes or until a cake tester or toothpick comes out clean (with no wet batter on it). Let cool for about ten minutes, slice, and serve with salted butter & whipped honey.