Lemon-Cornmeal Cake Recipe | PBS Food | PBS Food

Ingredients

• ¾ cup extra-virgin olive oil, plus more for pan
• ½ cup milk
• Finely grated zest and juice of 1 lemon
• 1 ½ cups raw almonds, finely chopped
• 1 cup natural cane sugar
• 1 cup fine yellow cornmeal
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon coarse salt
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• Confectioners’ sugar, for dusting