“Your beliefs about what’s possible determine what’s possible.”

About once a month I get together with my friend, Bonnie.  We have tea and something to munch.  But more importantly, we have conversation.  At our latest tea time Bonnie served an amazing cake.  It is gluten free and also heart healthy when shared with a friend.


1/2 cup plus 1 T unsalted butter, softened, divided

1 1/4 cup plus 1 T finely ground yellow cornmeal, divided

1/2 c almond meal

1 1/2 t baking powder

1/2 t slat

3/4 c granulated sugar

2 T fresh lemon zest

2 large eggs

1/2 cup sour cream

2 T fresh lemon juice

1 1/4 t vanilla

1/2 cup fresh blueberries

candied lemon slices

reserved lemon syrup

lemon slices


Preheat oven to 350 degrees.  Butter a 9-inch round cake pan and sprinkle with 1 T cornmeal.  Shake out excess.  A good rule in life!

Combine cornmeal, almond meal, baking powder and salt in a medium bowl.

In a mixing bowl combine the 1/2 cup butter, sugar, and lemon zest.  Beat on medium high about 2 minutes until light and fluffy. Beat in eggs one at a time.

In a third bowl, but who’s counting, combine the sour cream, lemon juice and vanilla.  Add this to the butter mixture, beating at medium speed until just blended.  Fold in the cornmeal mixture.

Spread the cake mixture in the prepared pan, smoothing out the top.  Bake until the edges of the care are golden brown and a toothpick inserted into the center comes out clean.  That would be about 25 to 30 minutes.

Allow the cake to cool in the pan for about 10 minutes before flipping it onto a cooling rack, top side up.  Allow the cake to cool completely before placing it onto a cake plate and garnishing with the prepared lemon slices.  Toss blueberries into the reserved lemon syrup and place in the center of the cake.


Yes, I did it again.  When I see a delicious cake my first impulse is not to take a picture, but to eat!  The lemon slices are delicious, and this is how you make them.


2 cup granulated sugar

2 cups water

12 thin slices lemon

Combine the sugar and water and bring to a boil, stirring until the sugar dissolves.  Reduce heat to low and add the lemon slices, cooking until the slices become translucent.  Remove the pan from the heat and allow the lemon slices to cool completely in the syrup.


Did I mention that Bonnie served whipped cream with the cake?  Oh, look,
whipped cream!  And it’s gluten free!  Remember what I said about forgetting to take pictures at the appropriate time when there’s a dessert sitting in front of me?  My little challenges.

Loveya – The Grandma

Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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