Lemon Cornmeal Cake

By glomcrae

Ingredients

• Sugar Glaze:
• Baking spray (cooking spray with flour)
• 2-1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 t. baking powder
• 1/2 t each baking soda and salt
• 2 sticks unsalted butter, softened
• 1-3/4 cups sugar
• 1 T grated lemon zest
• 1/4 cup lemon juice
• 4 large eggs
• 1 cup buttermilk or plain yogurt, stirred to loosen
• 1 cup sugar
• 1/2 cup lemon juice

Details

Servings 20

Preparation

Step 1

Heat oven to 325 degrees. You'll need a 10-cup decorative tube pan or a 12-cup Bundt pan coated with baking spray. In medium bowl, whisk together flour, cornmeal, baking powder and soda, and salt.

In a large bowl beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy. Beat in the eggs one at a time until blended, With mixer on low, alternately beat in flour mixture and buttermilk until batter is smooth. Scrape into prepared pan; level top with spatula.

Bake 55 to 65 minutes until a wooden pick inserted in cake comes out clean. Cool cake in pan on wire rack 5 minutes.

MEANWHILE, make the sugar glaze:
Whisk glaze ingredients in a small bowl just until combined (sugar will not be totally dissolved). Invert cake from pan onto rack; place rack over a baking sheet. Brush glaze all over hot cake until absorbed (sugar crystals will be evident). Cool completely. Transfer cake to a serving plate and cover. Let cake rest several hours, or overnight, before serving. Store cake covered at room temperature up to 4 days. Cut into thin slices to serve.