Orange Cornmeal Cake Recipe | Taste of Home


  • 1 cup sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 cup fat-free plain yogurt
  • 1/4 cup orange juice
  • 4 teaspoons grated orange zest
  • 1-1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 1 tablespoon butter
  • Sweetened whipped cream
  • Grated orange zest, optional


  • Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  • Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes.
  • Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; cool completely in pan. Cover and let stand overnight. Serve with whipped cream and, if desired, orange zest.

Nutrition Facts

1 piece: 294 calories, 12g fat (2g saturated fat), 49mg cholesterol, 202mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 4g protein.

Originally published as Elegant Cornmeal-Orange Cake in Simple & Delicious December/January 2019

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Post Author: MNS Master

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