Lemon Cornmeal Cake With Lemon Glaze And Crushed-Blueberry Sauce

Serves: 6

Kendrick Gleason

1 January 1970

Based on User reviews:

38

Spice

36

Sweetness

41

Sourness

33

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

1.5 cups

Powdered Sugar (packed, sifted)

2 tbsps

Lemon Juice (or more fresh)

1.5 cups

All-Purpose Flour

1 cup

Yellow Cornmeal

3 cup

Sugar

3.5 tsps

Baking Powder

1 tsp

Salt

1 cup

Buttermilk

2 large

Egg

1 tbsp

Lemon Peel (finely grated)

3 tsp

Vanilla Extract

1 cup

Unsalted Butter (1 stick, melted, cooled)

Directions:

1

For glaze: Combine powdered sugar and 2 tablespoons lemon juice in small bowl

2

Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread

3

Set aside

4

Combine powdered sugar and 2 tablespoons lemon juice in small bowl

5

Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread

6

Set aside

7

For cake: Position rack in center of oven and preheat to 350°F

8

Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment

9

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend

10

Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl

11

Pour buttermilk mixture and melted butter into flour mixture

12

Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir)

13

Scrape batter into pan; spread evenly

14

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes

15

Immediately run knife around sides of cake

16

Place rack atop cake in pan

17

Using oven mitts, hold pan and rack firmly together and invert cake onto rack

18

Remove pan from cake

19

Place another rack on bottom of cake; invert 1 more time so that cake is top side up

20

Stir glaze until blended

21

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)

22

Cool completely

23

Serve with Crushed-Blueberry Sauce

24

Position rack in center of oven and preheat to 350°F

25

Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment

26

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend

27

Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl

28

Pour buttermilk mixture and melted butter into flour mixture

29

Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir)

30

Scrape batter into pan; spread evenly

31

Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes

32

Immediately run knife around sides of cake

33

Place rack atop cake in pan

34

Using oven mitts, hold pan and rack firmly together and invert cake onto rack

35

Remove pan from cake

36

Place another rack on bottom of cake; invert 1 more time so that cake is top side up

37

Stir glaze until blended

38

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)

39

Cool completely

40

Serve with Crushed-Blueberry Sauce