Lemon Cornmeal Breakfast Cake for Mother’s Day

Me and My Wonderful Momma

Happy Mother’s Day!
Allow me to take this moment to honor my mother and everything she does and has done for me for the past 23 years of my life. My mom is soooooo special that she deserves a blog dedicated to her awesomeness. Here goes nothing: My dearest Mother, today marks the annual celebration where I get to spend the day praising the woman who is dearest to my heart, who spent hours in labor giving birth to me, who taught me to dance without a care in the world as to who is watching, who drove myself and eight of my basketball teammates to games (not to mention, she bought all of us Whataburger afterwards…now that is impressive), who volunteered her time to be my eighth grade cheerleading coach, who held me in her arms as I cried over my first broken heart, and most of all, who taught me to love unconditionally with my whole heart. Mom, this woman is YOU! As a mother and a friend, you have always been my rock and my cornerstone which I have been able to lean on in times of distress or when I need advice, a listening ear, or just a helping hand. As an individual I have learned so much about myself, most importantly, that throughout my upbringing you have taught me to be a strong, brave, confident, spiritual, loving, and graceful woman. Without a doubt Mom, I have learned to model myself after you, only praying that I can one day be as selfless as you, the woman who will give up anything and everything for her family before even considering herself. Slowly, but surely, I find myself one step closer to achieving that goal. Mom, you are a beautiful (inside and out), courageous, brave, loving, graceful, talented, woman of faith. Words can truly never express the amount of love I feel for you. I can only aspire to love my future husband and children as much as you love Dad, Les, and I. I LOVE YOU TO THE MOON AND BACK MOM! HAPPY MOTHER’S DAY! Now, here is a little side note about the recipe. When I think about Mother’s Day, the first thing that comes to mind is serving my mom breakfast in bed. When we were younger, my sister and I used to get up every morning on Mother’s Day and help my dad make my mom breakfast in bed. Sometimes mom would get lucky and we would actually make homemade pancakes, other years it was a bowl of lucky charms cereal…it’s the thought that counts right? Nevertheless, my mom was always overjoyed to eat whatever we made her, and we had so much fun making her breakfast…and helping her eat it too! It was a way for us to say I love you with a bottle of Aunt Jemima pancake syrup and maybe some sticky kisses to match. Unfortunately, this is the first year I am not able to spend Mother’s Day with my mom, so I thought I would make her breakfast in bed via blog post. Sorry mom, I don’t think this cake would have made it on overnight shipping. This cake is sinfully sweet (just like her), and just what any mother needs to start her Mother’s Day off the right way. I would suggest serving this moist lemon cake with a glass of milk, a good cup of coffee, or if you want to get fancy, a mimosa! Whatever it may be, I hope that you all take this day to show your mother how much you truly love her. Once again, HAPPY MOTHER’S DAY to my mother and all the mother’s out there!

Lemon Cornmeal Breakfast Cake with Lemon Glaze


For the Cake:
1 1/2 c. almond meal
1/3 c. stone ground cornmeal
1/2 c. granulated sugar
1/4 c. brown sugar
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 large eggs
zest of 1 lemon
1/2 c. olive oil

For the Lemon Glaze:
juice of 1 lemon
1 1/2 c. powdered sugar


For the Cake:
1. Place a rack in the center of the oven and preheat to 350 degrees F.
2. Place parchment paper in a 9-in. spring form pan or butter and flour a 9-in. round cake pan.
3. Using an electric mixer, whisk together almond meal, cornmeal, sugars, baking powder, baking soda, and salt.
4. In a small mixing bowl, whisk together eggs, buttermilk, lemon zest and olive oil.
5. Add the wet ingredient to the dry ingredients and fold together with a spatula.
6. Fold until very few lumps remain.
7. Pour batter into the prepared pan and place in the oven.
8. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool for 10 minutes.
10. Using the tines of a fork, poke holes in the cake.
11. Pour the glaze over the cake, spread evenly and allow the cake to rest for about 30 minutes before serving.

For the Lemon Glaze:
1. While the cake bakes, whisk together powdered sugar and lemon juice.
2. See above for remainder of directions.


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