Lemon-cornmeal Cake
From lillyann 14 years ago
- 60 minutes to make
- Serves 15
The most amazing, moist, lemon-y, delicious little cake you could eat! Breakfast? Sure! Lunch? Absolutely! Pre-dinner snack? Why not?! Source: dreamydish.com
Ingredients
- For the cake: shopping list
- Baking spray (cooking spray with flour) shopping list
- 2 ½ cups all-purpose flour shopping list
- ½ cup yellow cornmeal shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- 2 sticks (1 cup) unsalted butter, softened shopping list
- 1 ¾ cups sugar shopping list
- 1 tablespoon lemon zest shopping list
- ¼ cup freshly squeezed lemon juice shopping list
- 4 large eggs shopping list
- 1 cup buttermilk or plain yogurt shopping list
- For the glaze: shopping list
- 1 cup sugar shopping list
- 1/3 cup lemon juice shopping list
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.
The Rating
Reviewed by 7 people-
Will be a lemon favorite for sure high5 thanks print try and save
momo_55grandma
in Mountianview loved it
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This sounds delish! Can't wait to try it. I love lemon cakes.
valinkenmore
in Malott loved it
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Now this sounds great. I love moist stuff!
dynie
in Marietta loved it
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