Corn bread lovers, this cake is for you. It’s as suitable for snacking as it is for dessert. The ricotta and hint of lemon keep the cake fresh and light; the cornmeal contributes wonderful texture and crumb. It’s ideal with cake flour, but all-purpose is fine too.

Lemon Cornmeal Cake

Yield: 8 to 10 servings Time: About 1 hour
1 1/2 sticks butter, melted, plus more for greasing
1 1/4 cups cake flour or all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1/4 cup fresh lemon juice
1 1/4 cups ricotta cheese
  1. Heat the oven to 350°F. Grease the bottom and sides of a 9- or 10-inch springform pan and add a parchment circle.
  2. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl and set aside. In another bowl, whisk together the sugar, eggs, vanilla, lemon zest, and lemon juice until combined. Stir in the melted butter.
  1. Fold the dry mixture into the wet, but do not fully combine; there should still be some lumps of flour. Add the ricotta and stir until the mixture is combined.
  2. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, 30 to 40 minutes. Let the cake cool in the pan for 5 minutes, then transfer to a plate and remove the outer ring of the springform pan. Cover with plastic wrap and store at room temperature for up to few days.