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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| cornmeal: 1/2 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 3/4 cups |
| unsalted butter: 1 cup (softened) |
| lemon zest: 1 Tbl |
| lemon juice: 1/4 cup |
| eggs: 4 (large) |
| buttermilk: 1 cup |
| granulated sugar: 1 cup |
| lemon juice: 1/3 cup |
Lemon (Or Lime) Cornmeal Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- Heat oven to 325°F
- Spray cooking spray into a 12 cup Bundt pan.
- Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
- In medium 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 well-blended.
- With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
- Scrape into the prepared Bundt pan; level the top with a spatula.
- Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
- Cool cake in pan on wire rack for 5 minutes.
- Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
- Invert cake from pan to plate.
- Brush glaze all over hot cake (sugar crystals will be evident).
- Let cake rest several hours before serving.
- Store cake at room temperature up to 4 days.
- Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
- Enjoy!