How to make it

  • Heat oven to 325°F.
  • Using a 10-cup decorative tube pan or a 12-cup Bundt pan, coat with baking spray and set aside. Place a wire rack inside a baking sheet covered in foil (to catch drippings) and spray the rack with baking spray.
  • In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
  • In a large bowl beat butter, sugar, lemon zest, and lemon juice with a mixer (or using the beater attachment on a stand mixer) on medium speed until light and fluffy. Beat in eggs one at a time until blended. With mixer on low, alternatively beat in flour mixture and buttermilk or yogurt until batter is mixed and fairly smooth (careful not to over mix).
  • Scrape mixture into prepared pan and smooth the top with a rubber spatula.
  • Bake 50-65 minutes until a wooden pick inserted into cake comes out clean. Cook cake on wire rack for 5 minutes.
  • Meanwhile, make the glaze by whisking glaze ingredients together in a small bowl (sugar will not totally be dissolved).
  • Invert cake from pan onto the rack that was placed 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, allowing cake to rest several hours or overnight.
  • Enjoy with reckless abandonment! Serves 20. Store, covered at room temperature, for up to 4 days.

Reviews & Comments 3

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    " It was excellent "
    dynie ate it and said...
    Now this sounds great. I love moist stuff!
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    " It was excellent "
    valinkenmore ate it and said...
    This sounds delish! Can't wait to try it. I love lemon cakes.
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    " It was excellent "
    momo_55grandma ate it and said...
    Will be a lemon favorite for sure high5 thanks print try and save
    Was this review helpful? Yes Flag

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