Lemon-Cornmeal Cake

By SD296

Ingredients

• Cake:
• 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) butter, softened
• 1 3/4 cups sugar
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice
• 4 large eggs
• 1 cup plain yogurt
• Sugar Glaze:
• 1 cup sugar
• 1/3 cup lemon juice

Details

Servings 20
Adapted from womansday.com

Preparation

Step 1

Heat oven to 325 degrees. Grease and flour a 10-cup tube pan or 12-cup Bundt pan. In medium bowl, whisk together flour, cornmeal, baking powder, soda and salt.

In 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 yogurt 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.