Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Lemon Cornmeal Cake

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

Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes.  Mix almonds, zest, and sugar, stir in cornmeal, baking powder, baking soda, and salt. Whisk oil, eggs, and extract into milk mixture; stir into cornmeal mixture.

Brush a 9-inch springform pan with oil. Pour batter into pan.  I did not use a baker’s rake instead I lifted the bottom of the spring form pan up. Place in Dutch oven and cook for about 10 – 15 minutes until batter is bubbling, then add top coals. Hang over medium heat. Bake at 350 degrees until golden and a tester inserted in center comes out clean, about 45 -55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners’ sugar just before serving.