Lemon Cornmeal Cake With Lemon Glaze

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/3 cup fine yellow cornmeal
• 1/2 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1 tablespoon finely grated lemon peel
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted, cooled
• 1 cup packed powdered sugar, sifted
• 3 -4 tablespoons fresh lemon juice

Recipe

• 1 for cake
• 2 position rack in center of oven and preheat to 350°f
• 3 butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
• 4 combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend.
• 5 whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. pour buttermilk mixture and melted butter into flour mixture.
• 6 using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix).
• 7 scrape batter into pan; spread evenly.
• 8 for glaze.
• 9 combine powdered sugar and 2 tablespoons lemon juice in small bowl.
• 10 stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. set aside.
• 11 bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
• 12 immediately run knife around sides of cake.
• 13 place rack atop cake in pan. using oven mitts, hold pan and rack firmly together and invert cake onto rack.
• 14 remove pan from cake. place another rack on bottom of cake; invert 1 more time so that cake is top side up.
• 15 stir glaze until blended.
• 16 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).
• 17 cool completely and serve.