Ingredients
- For the glaze:
- 2 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 3/4 cups sugar
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 4 large eggs
- 1 cup buttermilk or plain yogurt
- 1 cup sugar
- 1/3 cup lemon juice
Preparation
Step 1
Heat oven to 325°F.
Using a 10-cup decorative tube pan or a 12-cup Bundt pan, coat with baking spray and set aside. Place a wire rack inside a baking sheet covered in foil (to catch drippings) and spray the rack with baking spray.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
In a large bowl beat butter, sugar, lemon zest, and lemon juice with a mixer (or using the beater attachment on a stand mixer) on medium speed until light and fluffy. Beat in eggs one at a time until blended. With mixer on low, alternatively beat in flour mixture and buttermilk or yogurt until batter is mixed and fairly smooth (careful not to over mix).
Scrape mixture into prepared pan and smooth the top with a rubber spatula.
Bake 50-65 minutes until a wooden pick inserted into cake comes out clean. Cook cake on wire rack for 5 minutes.
Meanwhile, make the glaze by whisking glaze ingredients together in a small bowl (sugar will not totally be dissolved).
Invert cake from pan onto the rack that was placed 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, allowing cake to rest several hours or overnight.