LEMON CORNMEAL CAKE WITH LEMON GLAZE
This cake is light, moist, flavorful, and not overly sweet. A little bit of work for a huge big pay off! I have served it with fresh strawberries and whipped cream and also with lemon curd and fresh raspberries, many toppings would be great. Can double the amount of glaze to cover the entire cake and allow some to dribble off the sides if you like glaze like we do. I have also added 1/3 cup small frozen blueberries to the dry mix and served it like a coffee cake instead of a dessert, minus the glaze. I think it is especially good with Meyer Lemons if you can find them. Adapted from Epicurious website. Hope you enjoy!
Provided by Scoutie
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For cake
- Position rack in center of oven and preheat to 350°F
- Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
- Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
- Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
- Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
- Scrape batter into pan; spread evenly.
- For glaze.
- Combine powdered sugar and 2 tablespoons lemon juice in small bowl.
- Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake.
- Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack.
- Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
- Stir glaze until blended.
- While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
- Cool completely and serve.
Nutrition Facts : Calories 347.1, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.6, Sodium 358, Carbohydrate 52.1, Fiber 1.1, Sugar 29.1, Protein 5.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Salman Anhar
[email protected]I love the way this cake looks and tastes. It's perfect for any occasion.
Al-Amin Nazir
[email protected]This cake is so easy to make, and it's always a hit with my family and friends.
Farrukh Shahzad
[email protected]I would definitely make this cake again, but I would make a few changes to the recipe.
Md Kwsar
[email protected]This cake was a bit dry, but the flavor was still good.
Yaris Alexander
[email protected]I'm so glad I found this recipe. It's the perfect cake for any occasion.
Dan Asprey
[email protected]This cake is definitely a keeper! I'll be making it again and again.
Rita Ekeke
[email protected]I had some trouble getting the glaze to set properly, but the cake was still delicious.
Omolayo Jamiu
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference.
Ellie Hopper
[email protected]I'm not a huge fan of cornmeal cakes, but this one was really good. The lemon flavor was really bright and refreshing.
Jael Lewis
[email protected]I made this cake for a potluck, and it was gone in minutes! Everyone loved it.
Mike Adair
[email protected]This cake is so moist and flavorful! I love the combination of lemon and cornmeal.
Hitesh Pal
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly.
Tyrone Sposite
[email protected]This lemon cornmeal cake was a delight! The texture was moist and fluffy, and the lemon flavor was bright and tangy. The glaze added a perfect finishing touch.