Hi there, fellow sprout lovers!
My name is Allison Stewart and I am not only the Marketing Sprout for To Your Health Sprouted Flour Company but I am also one of Peggy’s cousins. May brings to us the month of mothers. The phrase “it takes a village to raise a child” rings very true in our family. Most of us live within a few miles of each other and if we don’t have a holiday to celebrate, we create one. Just this past weekend we were blessed enough to gather three generations of ladies for a farm luncheon to celebrate those mother and mother figures in our lives. The two matriarchs of the Griswold Family, sisters Margaret and Florence, were the reason for the occasion as Great Aunt Margaret came up from Atmore, Alabama for a visit. Florence, or as I prefer to call her Granny, will celebrate her 99th Birthday in September. Granny is still active in her church and community and only recently stopped driving though she still makes a couple trips to town every week to go to the Piggly Wiggly and beauty shop. Her sister follows behind her with 96 beautiful years and is also still as active as Granny. Talk about good genes, huh? The healthy eating habits that these women as well and the two generations before them who were raised on our family’s farm is the foundation of To Your Health Sprouted Flour Company.
I love lemons!
Whether they are squeezed in my water every morning, in my deviled egg recipe, over a gulf seafood dish prepared by my husband, Chef Ban Stewart, or in a dessert, lemons are a mainstay in our home. We even had a citrus wedding cake prepared by Tupelo Bakery, an organic bakery in Monticello, Florida. I still have sweet dreams about that cake.
I love that most of our flours translate in recipes cup for cup. For this recipe, I used our To Your Health Sprouted Cornmeal and Sprouted Brown Rice Flour.
Sprouted Lemon Cornmeal Cake
Adapted from Breakfast: Recipes to Wake Up For, by George Weld and Evan Hanczor
A perfect treat, this makes an excellent light breakfast with coffee or juice.
Serves 6 to 8
¾ cup To Your Health Sprouted Cornmeal
3 tbsp. To Your Health Sprouted Brown Rice Flour
¾ tsp. aluminum free baking powder
½ tsp. kosher salt
2 large eggs
½ cup organic sugar
Zest of 1 lemon
⅓ cup + 1 tbsp olive oil
2 tbsp. milk
1½ tsp. fresh lemon juice
3½ tbsp. melted unsalted butter
1 tbsp. turbinado sugar
- Preheat oven to 350 degrees.
- Sift together cornmeal, flour, baking powder, and salt.
- In the bowl of a stand mixer, whisk together eggs, sugar, and zest. Set over a small pot of hot water, double-boiler style, and whisk until warm to touch, about 2 minutes. Transfer the bowl to the mixer fitted with whisk attachment and beat on medium speed until it thickens and lightens in color, and forms ribbons when the whisk is lifted, about 5-6 minutes.
- In another bowl, combine oil, milk, and lemon juice. Return mixer to medium speed and drizzle this into egg mixture. Reduce to low speed and add combined cornmeal, flour, baking powder, and salt. Finally, drizzle in melted butter and combine.
- Line an 8-inch metal loaf pan with parchment paper. Pour batter into pan and bake for 40-45 minutes, rotating once. Test for doneness by inserting a toothpick or the tip of a sharp knife into the center of the cake—it should come out clean, and the cake should spring back when gently touched.
- Remove cake from the oven and immediately sprinkle the sugar on top. Place pan on a rack to cool for 10 minutes. Carefully lift cake out of the pan and return it to the rack to finish cooling.
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