Thursday, May 27, 2010

Lemon Cornmeal Cake


This cake has become a family favorite! It always turns out perfectly!  I love the texture that the cornmeal gives the cake and OF COURSE I love the lemon flavor...especially the lemon glaze.  This cake is made with a normal-sized Bundt pan, but my daughter Tati has made this recipe with the mini-sized Bundt pans HERE.  This recipe is from a March 2009 Women's Day Magazine.













Recipe and Instructions for Lemon Cornmeal Cake:

Baking spray (cooking spray with flour)
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 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

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

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.

Bake approximately 45-50 minutes until a wooden pick inserted in cakes comes out clean. Do NOT overbake!!!  Check frequently as you near the end of baking.  Cool cake in pan on wire rack for 5 minutes.  Then add the glaze.  See instructions for inverting cake and making and adding glaze.
















Recipe and Instructions for 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.  Note:  Make the glaze while the cake is baking.

I am posting at Foodie Friday where Michael Lee West reigns as hostess.



18 comments:

Cristie said...

Your cake sounds wonderful and it's so beautifully presented! I love anything lemon, thanks for this new version :)

Mimi said...

Joni, that cakes looks and sounds delicious...I will be trying it out this weekend!

VKT said...

Wow....I have to bring a cake to a faculty function next week and this looks like the recipe to try. It sounds delicious!!! I hope it isn't hard to make that glaze. I am not the best cook in the world.

Sherry said...

That looks so good! I love lemon in the summer.

Scribbler said...

I am a lemon-lover, and I am definitely saving this.

Scribbler

ButterYum said...

Love lemon, love buttermilk, love cornmeal... sounds wonderful! What's not to love?

:)
ButterYum

Lisa @ Fern Creek Cottage said...

What a wonderful recipe for summer! I can't wait to try it. It looks delicious!

Pondside said...

Lots of my favorite things here - and The Great Dane LOVES lemon. This looks like a good reward for whatever work we do on Saturday.

gnee said...

I've waited all day for this and it looks like it was worth the wait! I am making it for Sunday to serve with fresh blueberries. Thanks Joni!

Mary said...

Your cake packs a triple punch and anytime you combine lemon buttermilk and cornmeal something delightfully different will be made. This looks wonderful! I hope you have a great weekend. Blessings...Mary

Melodie said...

Mm! Lemon and cornmeal! Who knew! I'd be thrilled if you came and linked this up at my weekly meme too: Vegetarian Foodie Fridays at Breastfeeding Moms Unite! Hope to see you there. :)

Carol at Serendipity said...

This looks wonderful. I am definitely going to make this when we get back up north. I even have that bundt pan!

Carol

susan said...

This recipe has got me pondering what it would taste like---sweet cornbread with a taste of lemon?? I don't take WD magazine. I just happened to get the one with the bees on it. Maybe I should start getting it! The cake is beautiful!

Laura Ingalls Gunn said...

Oh do you happen to have an extra plate?

I hope you'll stop by and see my video for a French Macaroon video. There are bloopers. :)

I am also hosting a giveaway for a French Basketeer tote.

Sarah said...

Joni, thanks for the recipe. I'm going to make this. I like pastries made with corn meal. It provides an interesting texture. Looks beautiful too!

Cathy said...

What a delicious looking combination of flavors. I bet a slice would be wonderful with some fresh strawberries.

Natasha said...

Oh my word...you always post the most divine recipes. I actually just bought some lemons today but I don't have cornmeal. I will try to get some and make this.

Hope your weekend is wonderful Joni.

Best wishes,
Natasha.

the country cook said...

You had me at cornmeal...this sounds amazing! - www.delightfulcountrycookin.com

Engageya