Cornmeal Cake – A Childhood Favorite

“Happiness doesn’t have to be complicated. Sometimes it begins with a simple childhood recipe, a warm oven, and the sweet smell of something baking.”

Welcome to Sprinkle Goodies,

Where Baking Meets Happiness

Mix flour with cornmeal and you’ll get an incredibly delicious cake that disappears in no time! This soft, golden Cornmeal Cake is a simple childhood favorite made with everyday ingredients, creamy yogurt, lemon zest, and a touch of vanilla.

It is the kind of homemade cake that feels comforting from the very first bite. Enjoy a square just as it is, or serve it with a little apricot jam for an extra fruity touch. Simple ingredients. Childhood memories. Homemade happiness.

Ingredients

• 4 large eggs
• 250 g sugar (1 ¼ cups)
• A little vanilla extract
• A pinch of salt
• Zest of 1 lemon
• 400 g plain yogurt (about 1 ⅔ cups)
• 250 ml vegetable oil (1 cup)
• 300 g cornmeal (about 1 ¾ cups)
• 200 g all-purpose flour (about 1 ⅔ cups)
• 1 packet baking powder (about 10–12 g / 2 ½–3 tsp)
• Granulated sugar or brown sugar, for topping

Preparation

Preheat the oven to 175°C / 350°F. Line a 27 × 34 cm (10.5 × 13.5-inch) baking pan with parchment paper.

Place the eggs in a large bowl. Add the sugar, vanilla extract, salt, and grated lemon zest. Beat until pale and fluffy.

Add the vegetable oil and mix until combined. Add the yogurt and mix again until smooth.

In a separate bowl, combine the cornmeal, all-purpose flour, and baking powder.

Add the dry ingredients to the egg mixture and gently mix with a spatula or wooden spoon until combined.

Pour the batter into the prepared pan and spread evenly.

Bake at 175°C / 350°F for 30–35 minutes, or until golden brown and baked through.

While still hot, sprinkle the top with granulated sugar or brown sugar. Allow to cool completely, then cut into squares.

Serve on its own or with apricot jam. Enjoy!

Baking Tips

• Use room-temperature eggs and yogurt for a smoother batter.
• Do not overmix after adding the dry ingredients; mix just until combined.
• Let the cake cool before slicing for cleaner, prettier squares.
• For a richer citrus flavor, use freshly grated lemon zest.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated pieces to room temperature before serving for the best texture.

Frequently Asked Questions

Can I serve it with jam? Yes! Apricot jam is especially delicious with this cake.

Can I use brown sugar on top? Absolutely. Brown sugar gives the warm cake a lovely caramel-like touch.

Can I make it without lemon zest? Yes, although the lemon adds a beautiful fresh note to the cake.

A Little Happiness from My Kitchen to Yours

Some recipes stay with us because they taste like home. This golden cornmeal cake is one of those simple treats—easy to bake, easy to share, and even easier to love.

Bake slowly. Share generously. Savor every bite.

— the Sprinkle Goodies kitchen