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Lemon & Thyme Cornmeal Cake

Take some time for yourself and cut a warm slice of homemade lemon and thyme cornmeal cake from Beth at Local Milk. Enjoy with the light bergamot flavor of freshly brewed English Tea No.1.


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


1Heat oven to 350° F and grease a loaf pan or spray with organic cooking spray.

2In one bowl combine the flours, baking powder, sugar, salt, thyme, and lemon zest.

3In a second bowl, combine the lemon juice, olive oil, buttermilk, and eggs. Stir the wet ingredients until the mixture has a uniform consistency.

4Pour the wet ingredients into the dry ingredients and mix gently, just until no dry bits remain.

5Pour 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).

6Let cool for about ten minutes, then slice and serve with salted butter & whipped honey.

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