Lemon-Cornmeal Cake

By mamacasma

Cornmeal adds a nice texture to this enticing bundt cake, made with lemon zest and juice as well as buttermilk and finished with a simple, sweet glaze of sugar and lemon juice whisked together.

Ingredients

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

Details

Servings 20

Preparation

Step 1

1. Heat oven to 325°F. 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.

2. 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.

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

4. 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.